Weekends are all about good food and of course, deliciously-oh-so-wrong-but-I-have-to desserts. This dessert is easy and can be enjoyed with ice cream, cream, custard or as is. This is an ideal dessert for your “uninvited” family that knocks on your door unexpectedly.
SYRUP SPONGE PUDDING
- 220 g margarine
- 200 g white sugar
- 4 eggs, beaten
- 2.5 ml vanilla extract
- 340 g self-rising flour
- 60 ml milk
- 120 ml golden syrup
- Preheat oven to 175 degrees C.
- Grease a heat proof bowl or basin that will be sufficient for 4 servings or 4 smaller heat proof bowls for indivudual portions.
- In large bowl, cream together margarine and sugar.
- Add, a little at a time, beaten eggs, vanilla and flour, until well mixed.
- Fold in milk to make a smooth consistency.
- Pour syrup in bottom of prepared basin and layer batter over the top.
- Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack.
- Fill roasting pan with boiling water to reach halfway up the sides of the basin. (this is called the bain-marie method or water bath method)
- Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched.
- Turn out onto serving plate and serve warm with your favourite accompaniment.