Golden Syrup Pudding 
|
Golden Sponge Pudding from LyleGoldenSyrup Website |
||
|
Ingredients List Serves 6 45ml (3 tbsp) Lyle's Golden Syrup |
Instructions Grease a 900ml (1½ pt) pudding basin. Put the syrup in the bottom of the basin. In a bowl, cream together the fat and sugar until light and fluffy. Add the beaten eggs, a little at a time and beat well after each addition. Add the lemon rind. Using a metal spoon, fold in half the flour, then fold in the rest, adding sufficient milk to give a dropping consistency. Spoon the mixture into the basin, cover with greased greasproof paper or foil and secure with string. Steam over a pan of boiling water for about 1½ hours until well risen and firm to the touch. |
|
Canary Pudding
from Good Housekeeping Basic Cookery in Pictures.
First Pub 1952, 3rd printing 1953 Page 114
(Clare's July 2008)
3oz butter or margarine
100g (4oz) Caster sugar
2 eggs, beaten
Grated rind 1 lemon
4oz self-raising flour, sifted or 4 oz regular flour and 1/4 tsp baking powder)
1-2 tbsp milk if necessary
Cream the fat and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sieve the flour, baking powder and salt, add the lemon rind, and fold all into the creamed mixture.
Add milk, if required, to give a dropping consistency. Put the mixture into a greased basin, cover with a greaseproof paper and steam for 1 1/2 hours.
Serve with sauce.
Variations:
Golden Syrup Pudding: put 2 TBSP golden syrup into the greased basin
before adding the pudding mixture.
Lemon or orange: add the finely grated rind of 1 lemon or orange after
beating in the eggs.
Chocolate: Sieve 1 oz cocoa into the dry ingredients. and add a little
extra liquid to mix.
Ginger: add 2 oz chopped preserved ginger to the dry ingredients.