Little golden syrup puds

Name: Little golden syrup puds
Cook time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 150g butter; 150g soft brown; sugar; 2 large eggs; 1/2 tsp vanilla extract; 2 tbsp golden syrup; 150g self-raising flour, sifted; 2 tbsp milk; For the sauce; 2 tbsp golden syrup; 2 tbsp butter

Jill Dupleix

October 19, 2011

Time:1-2 hoursServes:4

Mum used to make golden syrup dumplings in the Sunbeam electric frypan. I have to say these steamed puddings are a lot lighter, but they do take me back.

Ingredients

150g butter
150g soft brown
sugar
2 large eggs
1/2 tsp vanilla extract
2 tbsp golden syrup
150g self-raising flour, sifted
2 tbsp milk
For the sauce
2 tbsp golden syrup
2 tbsp butter

Method

Preheat oven to 180C. Lightly butter four ovenproof 150mL ramekins or pots.
Beat the butter, sugar, eggs, vanilla extract and golden syrup with an electric mixer for 4 minutes.
Fold in small amounts alternately of the flour and the milk until you have a fairly stiff batter.
Tip the mixture into the pots, cover each with a piece of buttered foil and tie foil with string. Place in a baking tray and pour in boiling water halfway up the sides of the ramekins. Bake for 1 hour or until the puddings spring back to the touch.
For the sauce Gently heat golden syrup and butter in a small pan.
Turn out the puddings and spoon the sauce over the top. Serve with ice-cream.