Rick had left open Nigellas "domestic goddess" book (which is a big fave), on the steamed syrup sponge page, it's been sitting in the kitchen for a couple of days, staring at me.
Fed up with being drizzled on all day at the farm and being cold, I decided to come home early and make the bloody pudding. It takes two hours to cook, I was quite nervous about it's success, when the moment of truth arrived I couldn't have been more chuffed, not just because it looked stunning but it made pudding boy so happy.
And boy did it taste good, it's a 2 pint pudding, I've had about 1/2 pint and rick tried to eat the other 1 1/2 pints but had to give up and is saving the rest for later.
Perfect for such a miserable night....
3 comments:
You "temptalisers" from HELL...
Where is the recipe for those common mortals that don't have Nigela's book?
PS: Love your blog
this is almost the same recipe, tis is easy enough...good luck and keep reading blog, thanx
Serves: 4 to 6 people
Take 120g each of butter and caster sugar, cream until light and fluffy. Sift 120g self-raising flour and add this to the creamed mixture along with 2 beaten eggs, a little at a time, beating well. Put 2 tablespoons of golden syrup into the base of a buttered 1.1 litre pudding basin, and pour the sponge mixture over the syrup. Cover securely and steam for 2 hours. For the individual puddings use four greased 175ml pudding basins and steam for 45 minutes.
Serve with Syrup Sauce and custard.
Syrup Sauce - 1 dessertspoon cornflour, 150ml water, 2 tablespoons golden syrup, juice of ½ lemon.
Mix the cornflour with a little of the water, then add all the other ingredients. Heat in a small pan, stirring all the time, until the sauce thickens. Serve hot.
Thank you. It seams really easy. And I think that you can add orange or lemon zest for flavour.
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