I'm going to show you how to make the most beautiful light spongy steamed pudding with
golden syrup, amazing vanilla custard, it's an absolute classic.
In the old days you'd make it and cook it in a large pan half-filled with water, it
might be steaming away for like 1 or 2 hours right?
No no no we're gonna go much more efficient, much more energy efficient, in a microwave
on medium for 12 minutes.
So in this goes.
Let's kick it off.
Super easy.
Get yourself some lovely butter and take a nice big knob like that and give it a right
good greasing up, right around all the edges, the bottom and the rim.
And just get it around there kind of evenly and it will taste amazing.
Okay once you've done that what we want to do is use golden syrup.
This classic very British syrup.
It's really unique.
And I'm going to put that into the mould and just put it along the edges.
Couple of tablespoons you know go in.
This will give you the most amazing colour and flavour.
There's nothing quite like golden syrup it's nothing like maple syrup, it's nothing like
sugar, it's nothing like honey.
The flavour of my childhood right, that goes in like that, very very simple.
Let's make this batter.
We're going to go in with 1 egg, 1 lovely free-range egg.
I'm then going to go in with a raising agent baking powder, 1 teaspoon just lightly heaped,
and then 2 teaspoons of ground ginger okay.
Then 75 grams of muscovado sugar.
The zest of 1 orange, normal size orange, and the smell is amazing absolutely amazing.
I'll take a knife and just slice this in half and I'll squeeze the juice just through my
clean hands just to catch any pips.
Smells amazing.
Look at that.
So we simply get a spoon, beat it up.
While we're doing the wet stuff let's go in with 150 millilitres of whole milk.
I like to use whole milk just because it tastes much nicer.
Slowly slowly.
And then we'll go in with 1 or 2 teaspoons of vanilla extract.
Not essence, extract.
Better flavour and natural, we like that very much.
Once you've done the wet stuff we can add the flour, 175 grams of plain flour, and then
75 grams of the suet.
It can be real animal suet or veggie suet, whatever makes you happy no trouble at all.
Then all you have to do is just slowly mix it together, so you just dump it in the bowl
mix it up and essentially you're making a sponge batter.
So get right around the edges mix it up properly.
We will add a nice little pinch of salt, that will just season the flour and bring out its
full range of flavour.
And then we'll go back to this mould greased and flavoured with the syrup.
This recipe is fantastic here y'know which is for like 6 to 8 portions, yum.
Or you could put it in little coffee cups and just grease that with butter and again
you could just do individual ones that only take literally a few minutes in the microwave,
so fast.
Just clean it up like that.
So what I'm going to do now is just put a little hat on it, so greaseproof paper goes
on like this, just kind of use your hand to sort of scrunch it over.
We're going to go for a double knot so one tie and then two ties.
And we'll just hang this over and fairly casually sort of pull it tight.
It's not really tight you want it to be loose enough because it's going to expand and push
this paper up, so what you can do is just bring a little bit of this up and then pull
this tight, right?
That's going to let it steam nicely.
And when the hat's on like that, that is it.
So that is what went into the microwave, so a few minutes to go.
But what I have done here is taking the liberty to heat up the golden syrup which is more
traditional - I don't do it, I just literally take it out on top.
And then I've heated up some custard which I don't do - probably my mum would say it's
not the done thing but cold custard is my favorite thing to have with hot steaming spongy
golden syrup pudding.
Let's have a clean down, let that cook, and I'll show you how beautiful and easy it is.
Bit of steam there.
So let me show you this beautiful dessert, it's going to be hot so get a tea towel and
let's have a little look here.
Now, normally I would say let this sit for like 5 minutes but I am impatient.
I get myself a little plate, platter, cake stand, place that on top like so.
Still using this because it's hot.
We're just going to flip it like that and we'll then remove it.
Smells amazing.
So the moment of truth...
Gorgeous, really old-fashioned.
Memories of my nan.
Now I've got some lovely heated golden syrup which you can put on top.
Wonderful.
I can smell the ginger, really really nice.
And then we've got the lovely
tinned custard which some people frown upon and then the sauce Anglaise, you know the
homemade custard.
We're covered we've got everything covered, but ice cream, clotted cream, double cream,
whatever makes you really really happy.
So look.
Let's get amongst it let's try it, come on!
Look at that!
So let's just finish that.
Have a little bit of that syrup.
I'm just gonna go for my cold custard.
Really nice.
And then my friends we just... tuck in.
Really nice.
Homemade steamed syrup pudding.
Made in about 6 or 7 minutes, cooked in about 12.
That my friends is an easy old school dessert.
Enjoy.