Sticky Syrup Pudding is a traditional British dessert dish that is also commonly served in South African homes. It consists of a steamed sponge cake with golden syrup on top and often served with ice cream or hot custard.
- 1 ½ cups flour
- 2 ¼ tsp baking powder
- ¾ tsp salt and 1 pinch
- ½ cup sugar, passed through a food processor to make fine
- 2 large eggs, beaten
- 8 Tbsp golden syrup (made by melting 8 Tbsp sugar)
- 7 Tbsp unsalted butter, frozen, grated
- 6 Tbsp milk
- Aluminum foil
- Parchment paper
- Butter, for greasing
- To serve: Ice cream or custard
Combine the flour, baking powder, salt and sugar in a large mixing bowl. Add the butter and rub in lightly with your fingertips to incorporate it into the flour. Gradually mix in the beaten egg and milk to make a thick batter. Set aside.
Generously butter a 2 liter (8 cup) glass or ceramic bowl (that will fit into your 5-6 quart pot). Spoon in 4 Tbsp of the golden syrup, swirl around the bottom of the basin. Spoon the batter mixture into the prepared bowl.
Place a 16 inch square of parchment paper on top of a 16 inch square of foil. Place the two sheets paper-side down onto the bowl and cover tightly. The foil should completely cover the bowl. Place a flameproof trivet into the base of your pot. Place the bowl of pudding on top of the trivet and fill with water so that it reaches half way up the sides of the bowl. Bring it to the boil over high heat for 30 minutes.
Place the pot into your Wonderbag and seal for 2-3 hours until risen and springy to touch. Unwrap and carefully invert onto a plate, drizzle with extra 4 Tbsp of syrup to taste.
Kate’s tip: this dessert is best eaten as soon as it is cooked. Serve with ice cream or custard on top.