STEAMED GOLDEN SYRUP SPONGE.

This brings back fond memories for me and I am sure for many others.   Warm, sticky golden syrup sponge. This recipe has not changed over the years and the results are always perfect. 

I saved some random tins from tomatoes, spaghetti etc.  Rinsed them out and they were perfect to cook the puddings in.  The syrup seeps into the fluffy sponge and when you turn out the puddings the excess syrup trickles down the sides.  So good!

Preparation time - 30 minutes

Cooking time -  50 minutes

Skill - moderate

Makes 3 x 400g tins 

Ingredients

135 ml golden syrup

135g butter, softened, plus extra for greasing

120g sugar

1 tsp vanilla essence

2 eggs

250g self raising flour

200 ml milk

Method

Cut 3 rounds of baking paper and tin foil to comfortably fit the top of the tins, set aside.

Grease the inside of the tins with butter.

Place a cloth and upside down plate in a large deep sided pot. Set aside.

Divide the golden syrup between the tins and set aside.

Cream the softened butter with the sugar and vanilla.

Add the eggs one at a time, beating well to incorporate.

Add half the flour and beat until just combined.

Add the milk and mix through.

Finally add the remaining flour and gently fold through.

Divide the batter between the tins.

Place one round of baking paper on each tin.  Place the foil on top and secure tightly with string.

Place the puddings on top of the plate.

Pour enough boiling water to come up halfway up the sides of the tins.  Place over medium-low heat and cook, covered for 50 minutes or until a skewer comes out clean.

Remove from the water and cool in the tin for 5 minutes before turning out.

Serve warm with custard and cream