2 tbsp (30 g) 1 oz butter
4 tbsp golden syrup (substitute light corn syrup)
2 tbsp fresh white breadcrumbs
4 tbsp golden syrup (substitute light corn syrup)
2 tbsp fresh white breadcrumbs
for the sponge
1 stick (8 Tbsp)4 oz (100 g) butter
1/2 cup (100 g) 4 oz soft brown sugar
2 large eggs
1/2 tsp vanilla essence
1 cup (100 g) 4 oz self raising (self rising) flour
pinch of salt
2-3 tbsp milk
1/2 cup (100 g) 4 oz soft brown sugar
2 large eggs
1/2 tsp vanilla essence
1 cup (100 g) 4 oz self raising (self rising) flour
pinch of salt
2-3 tbsp milk
to serve
1 1/4 cup (1/2 pint) 300 ml Crème Anglaise
method
Grease a 600 ml (1 pint) capacity pudding basin with the butter. Put the syrup and breadcrumbs on the bottom of the basin and set aside.
2. Add the beaten eggs, a splash at a time and stir in the vanilla essence.
3. Sift the flour and salt together. Fold into the sponge base, adding enough milk to take the mixture to a dropping consistency.
4. Pile into the pudding basin. Cover the basin with a layer of buttered greaseproof paper and tin foil, take care to make a pleat in the middle, so that the sponge has room for expansion during the cooking.
5. Trim away excess paper and then lower the basin into a large pan filled with enough boiling water for come at least two thirds up the sides of the basin. Cover the saucepan with a well fitting lid and simmer for 1 3/4 hours. Keep a close eye on the saucepan and top up with extra boiling water from time to time.
6. At the end of the cooking time, turn the sponge onto a warm plate and serve hot, serve the Crème Anglaise separately.
to make the sponge
1. Cream the butter and sugar together until light and fluffy.2. Add the beaten eggs, a splash at a time and stir in the vanilla essence.
3. Sift the flour and salt together. Fold into the sponge base, adding enough milk to take the mixture to a dropping consistency.
4. Pile into the pudding basin. Cover the basin with a layer of buttered greaseproof paper and tin foil, take care to make a pleat in the middle, so that the sponge has room for expansion during the cooking.
5. Trim away excess paper and then lower the basin into a large pan filled with enough boiling water for come at least two thirds up the sides of the basin. Cover the saucepan with a well fitting lid and simmer for 1 3/4 hours. Keep a close eye on the saucepan and top up with extra boiling water from time to time.
6. At the end of the cooking time, turn the sponge onto a warm plate and serve hot, serve the Crème Anglaise separately.
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