Syrup Sponge Pudding: A Classic Comfort Dessert

If you’re looking for a deliciously comforting dessert that’s as easy to make as it is satisfying, look no further than Syrup Sponge Pudding. This classic British dessert has been warming hearts and tummies for generations. With its light, fluffy sponge and rich, syrupy sauce, it’s the perfect ending to any meal. Whether served warm with a scoop of vanilla ice cream or a dollop of custard, Syrup Sponge Pudding is sure to charm everyone at the table. Let’s dive into this delightful recipe!

Ingredients

For the Sponge Pudding:

• 4 oz (113 g) self-raising flour
• 4 oz (113 g) unsalted butter, softened
• 4 oz (113 g) granulated sugar
• 2 large eggs
• 1 tsp (5 ml) vanilla extract
• 1 oz (28 g) milk

For the Syrup Sauce:

• 4 oz (113 g) brown sugar
• 4 oz (113 g) golden syrup or light corn syrup
• 1 cup (240 ml) boiling water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a medium-sized pudding dish or a deep ovenproof bowl with butter.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually fold in the self-raising flour, ensuring there are no lumps.
5. Add the milk to the mixture and stir until just combined. Be careful not to overmix.
6. Pour the sponge mixture into the prepared pudding dish.
7. In a separate bowl, combine the brown sugar and golden syrup. Pour this mixture evenly over the sponge batter.
8. Carefully pour the boiling water over the top. Do not stir; this will create the sauce during baking.
9. Cover the pudding dish with aluminum foil to trap steam and moisture.
10. Bake in the preheated oven for 30-35 minutes, or until the sponge is set and springs back when lightly touched.
11. Remove the pudding from the oven and let it sit for a few minutes before serving.
12. Serve warm, spooning the syrup sauce over the top. Enjoy with custard or ice cream for an extra treat!

Frequently Asked Questions (FAQ)

1. Can I substitute self-raising flour?

Yes! If you don’t have self-raising flour, you can use all-purpose flour and add 2 teaspoons of baking powder for every 4 oz (113 g) of flour used.

2. How should I store leftover pudding?

Store any leftover syrup sponge pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for about 30 seconds or until warmed through.

3. What variations can I try with this recipe?

You can add different flavors by incorporating lemon zest or almond extract into the sponge mix. For a fruity twist, consider adding berries or chopped apples to the batter before baking.

4. Can I make this pudding in advance?

Yes, you can prepare the pudding batter and syrup in advance. Store them separately in the fridge, then combine and bake when you’re ready to serve.

5. What can I serve with Syrup Sponge Pudding?

This pudding pairs beautifully with custard, whipped cream, or a scoop of ice cream. Feel free to experiment with different toppings to find your favorite combination!

Now that you have this delightful recipe in your hands, it’s time to gather your ingredients and whip up a warm, comforting Syrup Sponge Pudding. Perfect for any occasion or just a cozy night in, this dish is sure to be a hit!