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Perfect syrup sponge

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default Perfect syrup sponge

Post by Adrian on 10th November 2012, 1:20 pm

-->linky<--



6 tablespoons (90ml) golden syrup
¼ lemon, juice only
150g softened butter, plus extra to grease
150g soft light brown sugar
Pinch of salt
2 eggs, beaten
150g self-raising flour
Milk

1. Butter a 900ml pudding basin and spoon the golden syrup into the bottom. Stir in the lemon juice.

2. Beat the butter and sugar together with a pinch of salt until fluffy, and then gradually beat in the eggs until well mixed in. Fold in the flour, followed by enough milk to give a smooth dropping consistency, and spoon into the basin, stopping just short of the top to give it room to rise.

3. Cover the basin with a lid or secure layers of greaseproof paper and foil, pleating the centre to give the pudding room to rise, and securing with string. Trim the excess from the sides and steam for 2 hours, topping up the water as necessary.

4. Run a knife around the inside of the basin, and turn out on to a lipped plate. Serve immediately.

Is syrup sponge the ultimate sticky winter pudding, or do you have other classics, British or otherwise, up your sleeve for the long dark months ahead? Or do you believe there's no room for such sugary stodge in the modern diet – what's wrong with a nice fresh apple instead?

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Adrian
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Post by freebird on 10th November 2012, 1:38 pm

That's just too, too cruel, Adrian. We both love steamed puddings and especially this. But I can't see how I can adapt it to be more diabetic friendly.

The article to which you made the link mentioned a Mary Norwak recipe for a layered suet pudding. I used to make one every Christmas - layers of suet pastry with mincemeat (homemade of course) and grated apple, with a syrup topping. It made a good Christmas pudding substitute as both my sons were allergic to eggs.
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Post by Adrian on 10th November 2012, 1:44 pm

If I have to suffer, than all should crylaugh

I'll be making one this afternoon and making the kids eat most of it

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default Re: Perfect syrup sponge

Post by Adrian on 10th November 2012, 10:51 pm



Oh my, yes, yes YES!!!!


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Post by Jaded Green on 11th November 2012, 5:48 pm

ooh Adrain, those look lovely. If I wasn't so warm and cosy on th sofa watchnig You've Got Mail and supposed to be sewing up LMJ's jumper, I'd make one for us.
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default Re: Perfect syrup sponge

Post by Dandelion on 11th November 2012, 8:07 pm

Drool drool!!

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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Post by freebird on 11th November 2012, 9:53 pm

I'm NOT LOOKING. I've got my eyes shut, and my fingers in my ears, so I can't hear you either LA LA LA LA LA LA.....
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Post by Chilli-head on 12th November 2012, 11:23 am

Oh my word. I love steamed puddings, and it is just the season for them. I have a recipe somewhere for one which has no suet, but grated pear in the sponge and ginger in syrup in the bottom. Mmmm. Does the pear count as one of my five-a-day ?
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Post by freebird on 12th November 2012, 11:45 am

Tee hee - the man's away overnight, so guess what I'm going to make......
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Post by Adrian on 12th November 2012, 9:17 pm

Good, good, let the syrup flow through you

Soon your path to the spongy side will be complete

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default Re: Perfect syrup sponge

Post by Dandelion on 12th November 2012, 10:02 pm

Very Happy

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

-Martin Luther King, Jr.
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