There are few things more comforting than things that can take you straight back to your childhood and this is surely one of them. Sticky syrupy steamed pudding, super scrummy and well worth the bit of effort it takes to make.
Old Fashioned Sticky Steamed Pudding
- 225g of self raising flour
- 125g of softened butter
- 100g of sugar
- 125mls of syrup
- 2 beaten eggs
- 160mls of milk
- extra syrup for over the top
- Cut out greased proof paper and tinfoil in circles approximately 2 inches in diameter bigger than your pudding dish.
- Pour the syrup into a very well greased steam pudding dish or pyrex bowl.
- Beat the sugar and butter together until light in colour.
- Add the eggs, half at a time and beat well.
- Add the flour and the milk, a little at a time until well combined.
- Pour into the pudding bowl directly on top of the syrup. Smooth the surface.
- Putting your paper on top of the tinfoil create a pleat along the centre of approx 1 inch, this allows for any expansion of your sponge. Cover your bowl with the paper and tinfoil keeping the tinfoil to the top.
- Secure with either kitchen string or an elastic band. Scrunch up any excess tin foil so as not to allow it to touch the water.
- Place an upturned saucer in a large pot and gently put your bowl on top.
- Pour boiling water carefully into the pot until it comes around half way up your bowl.
- Cover and cook on a low heat for two hours, checking and topping up any water if needed.
- After two hours carefully remove your bowl and place on a stand for 5 or so minutes.
- Place a plate over the top of your bowl and very carefully turn it over so as your cake shall come out onto your plate. You may need to give it a little shoogle.
- Heat a little syrup and pour over the top of your cake.
- Serve with ice cream, cream or custard.