I love golden syrup. One of our favourite desserts is steamed gold syrup pudding with custard. Unfortunately, when my daughter returned to Melbourne in February I sent along with her my reserve pasta/stock pot. What I didn’t appreciate was that this is the only pot I have that fits the pudding basin. Needless to say, I haven’t made a steamed pudding since February.
Because the weather was a bit cold and bleak on Sunday, I really felt like golden syrup pudding. I was looking through my cookbooks and came across Golden Syrup Puddings in Bill Granger’s book Every Day. The ramekins I used have a 300 ml capacity which was just as well because the puddings grew as they cooked. I recommend cooking the puddings on a tray as the sauce bubbled over a bit.
These puddings were simple to make and delicious. Bill is definitely the king of self-saucing puddings.
Golden Syrup Puddings
from Every Day by Bill Granger
125 gm (1 cup) self raising flour
1 teaspoon ground ginger
95 gm (½ cup) soft brown sugar
60 gm unsalted butter, melted
1 egg, slightly beaten
125 ml (1/2 cup) milk
1 tablespoon golden syrup
1 teaspoon natural vanilla extract
95 gm (1/2) soft brown sugar
2 tablespoons golden syrup
310 ml boiling water
Preheat oven to 190C. Lightly butter and flour 4 x 250 ml (1 cup) ovenproof dishes/ramekins. Mix the flour, ginger and sugar together in a large bowl. Add the melted butter, egg, milk, golden syrup and vanilla and stir until everything is well combined. Spoon into the dishes
For the sauce, mix all of the ingredients together and carefully using the back of a spoon; pour the sauce evenly over the batter into the dishes. Bake for 20 minutes or until the sponge is firm and golden.
Serve with good quality vanilla ice-cream.