Winter Warmers: Golden Syrup Sponge

There's no doubt about it, January has been a cold one. With temperatures rarely reaching above 0 last week here in the UK, feel-good food was necessary. There's nothing better than coming home on a cold winter's night to a huge bowl of homemade soup, freshly made bread or a big fat slice of cake. There's nothing better. So today's recipe will warm up the coldest of colds, and will satisfy your sweet tooth at the same time. Golden Syrup Sponge Cake-yum!

 Ingredients:
110g Golden Syrup
175g Butter
125g (4½oz) Caster Sugar
3 eggs
175g Self-Raising Flour
4 tbsp milk
4-5 tbsp Golden Syrup, to serve

 Method:
Pour 55g of the Golden Syrup into the base of your pudding basin and set aside.
Beat the remaining 55g of the Golden Syrup, the butter and sugar until light and fluffy.
Whisk in the eggs and then the flour, along with the milk until it resembles a cake batter.
Spoon the mixture into your well-buttered pudding basin (don't fill it to the top otherwise it will overflow when it cooks) and smooth the surface.
Pleat a circle of parchment paper cut two times larger than the top of the pudding basin diameter, folding over 2.5cm in the centre. Repeat with foil. This allows the pudding to expand when it cooks.
Cover the basin with the parchment, with the pleat in the centre of the pudding, then cover in the same way with foil.
Tie the pudding very tightly around the rim with the string to make it secure.
Trim any excess paper and foil, leaving a border, and turn the edges in on themselves to seal the pudding.
Put an old heatproof saucer or small trivet in a large, deep saucepan, and pop the pudding basin on top.
Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over the lowest heat.
Allow to steam in the gently simmering water for 1¾ hours. Make sure the pan doesn't boil dry (you add more water if necessary).
The pudding is done when a fine skewer inserted into the centre of the pudding (through the foil and paper) comes out clean.
Turn off the heat and carefully lift the basin out of the water. Leave to stand for 5 minutes.
Cut the string from the basin and discard the foil and paper. Run a flat-bladed knife around the edge of the pudding to loosen the sides, carefully invert onto a plate and remove the basin. Cut into wedges and serve with extra Golden Syrup and some custard, it really doesn't get any better!


Happy baking!

Charley X

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