Phil Vickery's tasty steamed syrup sponge
Digging into a big bowl of stodgy sponge, swimming in a pool of syrup, is all the rage again. According to new figures, sales of old-fashioned steamed puddings are on the up, so Phil Vickery is in the kitchen today showing us how to perfect the comforting classic at home.
Steamed syrup sponge
Prep time: 15 minutesCook time: 35-40 minutes
Serves: 4
Ingredients
3 large eggs at room temperature
125g caster sugar
finely grated zest of 1 orange
100g flour, sieved
100g melted, salted butter melted
6 tbsp Golden Syrup
You will also need:
One 21cm x 11cm deep pyrex bowl
melted butter for the mould
For the syrup custard:
1 pint full cream milk
25g custard powder
2 tsp vanilla extract
4 tbsp Golden Syrup to taste
Method
1. Place the steamer pan on the stove and half fill with water.
2. Bring to the boil and add the steamer tray and tight fitting lid.
3. Meanwhile whisk on high speed the eggs, orange zest and castor sugar until very thick and mousse-y.
4. Butter a 21cm x 11cm deep Pyrex bowl well, then spoon the Golden Syrup into the bottom of the bowl.
5. Remove the bowl from the machine and ‘rain’ over the flour and carefully fold into the egg mixture.
6. When the flour has nearly been incorporated, add the butter, very carefully..
7. Pour or spoon the mixture into the moulds, just over ¾ full.
8. Cover with well buttered foil.
9. Pop into the boiling steamer and place the lid on, then steam for 45-50 minutes.
10. Once cooked and light, carefully turn out and serve with plenty of hot custard.
For the syrup custard:
1. Whisk the custard powder with 1 third of the milk.
2. Bring the rest to the boil, then whisk in the custard powder and milk whisking back to the boil, it will then thicken nicely.
3. Remove from the heat, add the vanilla and Golden Syrup, and taste.
4. If happy, pour into a jug and cover with cling film until ready.
Steamed syrup sponge (microwave version)
Prep time: 15 minutesCook time: 3 minutes
Serves: 4
Ingredients
150g caster sugar
150g salted butter, at room temperature
2 tsp vanilla extract
150g self raising flour
2 medium eggs at room temp the same as the margarine
4 tbsp Golden syrup
You will also need:
A microwave
Method
1. Butter 4 x 8cm diameter 5.5cm high microwavable plastic bowls.
2. Brush well with the melted butter, and then add a tbsp of syrup in the bottom of each.
3. Place the softened butter, sugar and vanilla into a bowl.
4. Whisk on a high speed for 2 minutes.
5. At the 2 minute mark stop the machine and add the whole eggs and flour mix. Whisk again for 20 seconds.
6. Spoon evenly into the 4 tubs, 110g of mixture per tub, and cover each one loosely with cling film. Make a small incision in the film.
7. Set the microwave to medium power and cook for 2 minutes using a 750W microwave (recipe may need adjusting for a higher wattage).
8. Once cooked - remove carefully as they will be really hot - and leave to stand for 2 minutes to set.
9. Remove film and turn out into bowls. You will see slight cracking in the top of the pudding - this is quite normal.
10. Top with custard, cream or ice cream.
Phil says -“I use a bog standard 750 watt microwave, and cook small items on full power. If you're making a single large sponge (see other recipe) then I tend to cook on ¾ power as the mixture is slightly more dense. Keep an eye on large mixes, you will sometimes find that the bottom of the sponge will still be undercooked, even if the top is very firm. You may need to add a minute or two extra. Another good rule of thumb is leave to rest once cooked the length of time you cook it, still wrapped well in the film.”