Syrup Sponge Pudding You Have To Try

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Syrup Sponge Pudding

"This is an old family recipe that originates from Yorkshire England -- you could try substituting maple syrup or jam for the golden syrup."

Ingredients :

half of cup margarine
1/2 cup white sugar
2 eggs, overwhelmed
1/4 teaspoon vanilla extract
1 three/eight cups self-rising flour
2 tablespoons milk
4 tablespoons golden syrup

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H50M

Preheat oven to 350 ranges F (175 stages C). Grease a pint heat evidence bowl or basin.
In big bowl, cream together margarine and sugar. Add, a bit at a time, overwhelmed eggs, vanilla and flour, till nicely combined. Fold in milk to make a smooth consistency.
Pour syrup in bottom of organized basin and layer batter over the top. Cover basin with firmly tied parchment paper blanketed with foil. Line a roasting pan with a moist kitchen towel. Place basin on towel, inside roasting pan, and vicinity roasting pan on oven rack. Fill roasting pan with boiling water to attain halfway up the edges of the basin.
Steam within the oven for 1 to at least one 1/2 hours, or till pudding springs back while touched. Invert onto serving plate and serve warm.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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