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December Recipe
’m writing this on the morning of the first frost of winter. I’ve put the heating on and all I want to do is snuggle down with my cat. It made me think of comfort food for this months recipe. This is a dessert I made a couple of weeks ago but it really is more suitable for the colder months. I’m sure many of you already know how to make it but it was so delicious I thought I’d encourage you to give it a go again.
GOLDEN SYRUP STEAMED PUDDING ENOUGH FOR 6 LARGE HELPINGS. 200g softened butter 3 tbsps of golden syrup 200g caster sugar 1 tsp of vanilla paste 3 beaten eggs 200g self raising flour Grease a 1.2ltr pudding basin with a little of the butter and pour the golden syrup into the base. Using a mixer or an electric hand whisk beat the sugar and the butter together until it’s light and fluffy. Add the vanilla paste and then the eggs a
32 | SKCheadle Hulme & Cheadle - December 2021 / January 2022
little at a time until you have a nice batter. Add the self raising flour and just stir in to make sure it’s all combined but don’t overwork it. Pour the mixture into the pudding basin on top of the syrup. Cut a piece of greaseproof paper a lot wider than the rim of the basin and make a pleat down the middle and do the same with a piece of foil. Put them both together with the greaseproof paper under and place over the pudding and tie firmly with a bit of string. Put a saucer upside down in a large pan (big enough to hold the basin) and put the basin on top. Pour in enough boiling water to come half way up the basin then simmer for 11/2 to 2 hours with a lid on. Make sure it’s cooked by sticking a skewer into the middle – it should come out clean. Up turn the pudding onto a plate and serve with some lovely custard.
