Syrup Sponge Pudding Good Recipes

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Syrup Sponge Pudding

"This is an old own family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup."

Ingredients :

half of cup margarine
1/2 cup white sugar
2 eggs, crushed
1/four teaspoon vanilla extract
1 3/8 cups self-rising flour
2 tablespoons milk
4 tablespoons golden syrup

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H50M

Preheat oven to 350 ranges F (175 levels C). Grease a pint warmth evidence bowl or basin.
In massive bowl, cream collectively margarine and sugar. Add, a touch at a time, overwhelmed eggs, vanilla and flour, till well blended. Fold in milk to make a smooth consistency.
Pour syrup in backside of organized basin and layer batter over the top. Cover basin with firmly tied parchment paper protected with foil. Line a roasting pan with a moist kitchen towel. Place basin on towel, inside roasting pan, and area roasting pan on oven rack. Fill roasting pan with boiling water to attain halfway up the edges of the basin.
Steam in the oven for 1 to 1 half hours, or until pudding springs back whilst touched. Invert onto serving plate and serve heat.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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