Hi Geoff, another delicious recipe from you... I was born in England so as you know such a favourite... I raised my Canadian children to enjoy these classics... I will certainly make this again soon... I always have Tate & Lyle Golden Syrup in my kitchen cupboard... (along with the Marmite!)... hehehe... Thanks so much...
HI Carol. Thanks very much. Yes this is an old favourite. It is good to keep the golden syrup on hand, and the Marmite. My sister in Ottawa has just about finished the Big Squeezy jar of Marmite that I took over. Unfortunately they are only making a 250g jar at the moment, due to the pandemic, but she can only buy a smaller jar in her local stores.
American here. This looks fun to make and I can imagine young children would love watching the process. I even enjoyed watching and I'm not so young! Will give it a try now that I have a lot of homemade golden syrup to find a use for. I made the syrup for a pecan pie because I couldn't find dark Karo syrup in my local grocery stores. Funny how one can stumble onto things. Of course it's super easy now with RU-vid.
HI Matt H . Yes RU-vid is a great place for finding out about things. I have often thought of making golden syrup but is it probably cheaper to buy than to make in the UK. I hope you enjoy making the sponge, and eating it too of course, with some custard.
That looks good. Will be making that sometime soon. Thank you, Geoff. I lived in England for 14 years & treacle (suet) pudding was my favourite. This is a good variation.
Very good video, thanks! I am British now living in US, and have attempted to make this a couple of times without success, it always comes out soggy, but I think I know what I am doing wrong now. One question I have is if you had to add water during the two hours of steaming? FYI to anyone, you can get Lyle's Golden Syrup at most USA supermarkets in the English section.
Hi, thanks for the nice comment. I hope you try the recipe and that it turns out well for you. From memory I didn't have to top up the water. But keep an eye on the water level and top up with boiling water if necessary. I guess it depends on how high the heat is. If the simmering is to high the water will start to evaporate.
Hi I wonder if you could give any advice, when I was at school we had syrup pudding but it was cooked as you made it with the light white/creamy sponge but underneath had like a mousy brown (in colour) very thick creamy syrup with a creamy light brown colour to it... I really liked your recipe but there's no denying that the one I had at school the thick buttery creamy treacle/syrup or sticky toffee ??.. was out of this world !! If you know what I mean or have tried something similar please let me know as I've been daydreaming and reminiscing about this recipe for a long time now lol with no luck :( kind regards and thank you for this recipe you made it was still delicious !!!
Hi Phoebe, lovely name by the way, it's the name of my favourite singer Phoebe Snow. As to your question I don't really know what the sauce may have been. Certainly I didn't have it when I was at school. However you might try a caramel sauce. if you make some, using a tbsp golden syrup, 80g dark brown sugar(light brown would be ok), 40g butter and 90 ml double cream, heating them all in a saucepan and simmering for a couple of minutes once they reach a boil you could then put about 5 tbsp of the sauce into the bowl instead of the golden syrup that I used. Then you would also have some sauce left over to use once the sponge is cooked. I think this would work and would taste great.
Thanks for the video. This might appeal to arts and craft people who love to cut out things with scissors and to tie strings. I see that there are videos showing how to make golden syrup, which is not sold in some parts of the U.S.A. I noticed that you forgot to lick your finger after pulling it out of the golden syrup bowl. An opportunity lost.
Hi, yes golden syrup is very easy to make, but corn syrup is a good substitute as well. You cannot imagine how much I wanted to lick my finger, but decided not to, as I was on camera.
Hi Swamper60, that is a tricky question. I suppose it depends on how much you like the taste of molasses, since it has quite a strong flavour. If you don't want to buy, or cant find golden syrup you can actually make your own if you like(or use light corn syrup for a similar taste). Making golden syrup is just sugar and water, with a couple of slices of lemon. Here is a link to how to make it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ksIHlV9T17U.html
Hi, I think I shall have to continue to use the metric weights and volumes since most people use those these days. But I am sure you can find a converter if you wish to do the conversions.
Hi Jan, I am sure you can do this in a pressure cooker. I had a quick look and found a recipe very similar to mine, from Prestige who make pressure cookers, and it implies that you can place the bowl in a pressure cooker on an upturned saucer, then close the lid and bring to pressure and cook on a low heat for an hour. Another recipe I saw suggested placing it in the pressure cooker , with the lid on but not sealed, and cooking for 15 minutes to all the sponge to rise, and then sealing the lid and cooking for the remaining time. I have not tried either of these methods but I guess both will work.
How right you are they are very different things. However, traditionally, this dessert is known as Treacle Pudding, made with golden syrup. As is a school dinner favourite Treacle Tart, madek with golden syrup.
I think people can either know this pudding as syrup sponge or treacle sponge in the uk but I personally have always known it as syrup sponge and the tart as treacle tart.
Hi. The saucer is used so that the base of the pudding basin is not touching the bottom of the pan. It the base of the pudding basin touches the bottom of the pan it then gets direct heat, which you don't want as it would cook the bottom of the pudding too quickly. You don't have to use a plate or a saucer, you could scrunch up some aluminium foil and rest the basin on that. The important thing is the the bottom of the basin should not be in contact with the base of the pan.
