Part of our ‘Pub Favourites’ series – this time we’re bringing you one of our favourite desserts, a golden syrup steamed pudding. Everything about this dessert screams comfort and the holiday season. Serve with warm custard, and we promise, this will be a crowd-pleaser.
Ingredients
Equipment
- 3 ramekins that fit 250ml of liquid
- Deep-sided baking dish
- 125g golden syrup
- 75g brown sugar
- 75g unsalted butter, room temperature
- 1 egg, room temperature
- 1 tsp vanilla extract
- 150g all-purpose flour
- 125mls milk
- 1tsp baking powder
- 1/2 large orange
- butter
- handful of whole cloves and cinnamon sticks
Method
- Begin by buttering each ramekin. Evenly distribute the golden syrup into the bottom of each ramekin. Then thinly slice 3 orange pieces and place each into the golden syrup. Add about 3 cloves and half a cinnamon stick into each ramekin. Set aside.
- In the bowl of an electric stand-mixer, beat the butter until creamed, then add in the brown sugar. Mix on high speed until the butter and sugar are completely combined.
- With the mixer still on a medium-high speed, add in the egg and vanilla extract. Turn off the mixer and use a spatula to scrape the edges of the bowl to make sure everything is incorporated together. Once done, turn the mixer on medium-low, and gradually add in the flour and baking powder. Finish off by adding in the milk.
- Cut out 3 large strips of aluminum foil and fold each piece in half. Butter one half.
- Evenly distribute the cake batter amongst the ramekins, then use a spoon to smooth the top.
- Cover each ramekin with the aluminum foil, placing the buttered side down. Add the ramekins to a deep-sided baking dish, then halfway fill the dish with boiling water.
- Bake in the oven at 350°F for 50 minutes. Remove the puddings from the water bath. Place a plate on top, then quickly flip the pudding.
- Serve with custard or vanilla ice-cream.
