Steamed syrup sponge pudding

with custard
Mark Young
Prep time: 
20 (+ 5 mins for the custard)
Cook time: 
2 hours (10 mins for the custard)
For the sponge:
  • 8 table spoons of golden syrup
  • 500 grams of self raining flour
  • 500 grams butter
  • 500 grams caster sugar
  • 8 free range eggs
For the custard (.75 litres):
  • 6 free-range egg yolks
  • 65g/2┬╝oz caster sugar
  • 2 vanilla pods, split lengthwise, seeds scraped out, pod finely chopped
  • 500ml/┬Żlitre whole milk
To make the sponge
  • Firstly double sieve your flour onto a sheet of parchment paper.
  • Then in a large bowl, using a electric hand mixer, cream the sugar and the butter together until pale in colour and light and fluffy in texture.
  • In a separate bowl whisk the eggs until smooth and then start to add them to the butter and sugar mix little by little to ensure it does not curdle, whisking continuously as you do.
  • Once all of the egg incorporated, gently fold in the sieved flour until a smooth sponge mix forms.
  • Then pour the syrup into making sure you coat the around the sides of a four pint Pyrex glass bowl.
  • Add your sponge mix to the syrup coated bowl, and level, put a sheet of parchment over the top of the bowl and tie securely with oven proof string.
  • Place your pudding into a deep oven tray with sides that come well up the pyrex bowl and place in the oven, once the tray is in the oven fill it with boiling water to about an inch from the top of the tin. Getting the tray in the oven and then adding the boiling water is much safer than wobbling across the kitchen with a tray full of your precious sponge and scalding hot water.
  • Cook for 2 hours @ 180c after which use a knife to spear the pudding to see if it is cooked, it should be clean when it comes out.
  • Allow to stand for 10 minutes and then Turn out carefully onto a large plate and serve with custard, ice cream, double cream or all three!
To make the custard
  1. In a large mixing bowl, cream together the egg yolks and sugar until pale and fluffy.
  2. Combine the milk and chopped vanilla pods and seeds in a heavy-bottomed pan, bring to the boil and simmer for 4-5 minutes. Turn off the heat and allow to cool for 30 seconds.
  3. Pour the milk mixture onto the eggs and sugar, whisking continuously until smooth and creamy, then return the mixture to the saucepan. Place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
  4. Strain the mixture through a sieve into a bowl, stir for a few minutes, and it is ready to serve.