Experimental Pudding
Posted: Fri Jan 25, 2019 11:19 am
Anyone else like a traditional steamed pudding? I don't use suet, so they come out a bit less dense than the original school dinner kind. This one is a first try at an experiment, using Tate & Lyle's Golden Syrup instead of most of the sugar. I intend to pour some more over it, and then serve with an egg nog custard (ie custard plus vanilla, nutmeg and cinnamon). I see the mice have been at it already while it is still steaming hot!
Roughly speaking, mix 1 cup white flour, 3 TBSP sugar, ¼tsp salt, 1½ tsp baking powder for dry ingredients. Mix 1 cup milk, 1 egg, a couple of drops vanilla essence, 2 tsp melted butter and 3 TBSP Golden Syrup for the wet ingredients. Mix up, pour into a pudding basin, cover and steam for 2 hours.
Chocolate version: leave out Golden Syrup, increase sugar to ¼ cup, and add 3½ TBSP cocoa powder.
Roughly speaking, mix 1 cup white flour, 3 TBSP sugar, ¼tsp salt, 1½ tsp baking powder for dry ingredients. Mix 1 cup milk, 1 egg, a couple of drops vanilla essence, 2 tsp melted butter and 3 TBSP Golden Syrup for the wet ingredients. Mix up, pour into a pudding basin, cover and steam for 2 hours.
Chocolate version: leave out Golden Syrup, increase sugar to ¼ cup, and add 3½ TBSP cocoa powder.