This recipe for Steamed Golden Syrup Sponge is incredibly easy to prepare. Its simplicity arises from the fact that it is cooked in a microwave oven, significantly speeding the cooking process. I usually steam sponges or puddings in a pan of simmering water, a method that takes a substantial amount of time. However, with this microwave version, everything is ready to enjoy within 30 minutes, whereas steaming in a pan of water can take between one and a half to two hours. As you can see, this version is considerably faster.
The recipe is straightforward and can be entirely done by hand. While it calls for self-raising flour, plain flour with added baking powder will yield the same result. The sponge is adaptable to various added flavours, and in my case, I use lemon, but vanilla or orange would also work well.
To microwave the pudding, you’ll require a bowl that can be covered. I use a plastic pudding basin with a lid, which works effectively. Alternatively, a glass or plastic bowl with similar dimensions, covered with plastic wrap, will suffice.
Ingredients for Steamed Golden Syrup Sponge
As previously mentioned, the recipe uses self-raising flour, and the same amounts of butter and sugar. It also uses large eggs (equivalent to extra-large eggs in the USA, with a weight almost matching that of the other ingredients). My eggs, once removed from their shells, weighed a combined 120g, while the other ingredients were 125g each. The remaining ingredients provide the flavour, consisting of golden syrup and lemon, along with a pinch of salt. I believe that maple syrup or corn syrup would also work well, albeit with a different flavour profile.
The method is straightforward and can be completed by hand. Begin by rubbing lemon zest into the sugar, releasing the lemon oils. Cream together the butter and sugar, then add the eggs and combine them. Stir in the flour and salt before folding in the lemon juice. Measure the golden syrup into the pudding basin or bowl and spoon the batter over it. I used 120g (6 tbsp) of syrup, but you can adjust this to your own preference, using more or less.
Cover the bowl and microwave it for 6 minutes at 750W. During cooking, my sponge actually overflowed a bit in the microwave, but this wasn’t problematic. After cooking, I left the bowl in the microwave for 3 minutes since it was still very hot. Then, I carefully removed the bowl, taking precautions to protect my hands. I removed the lid and turned the steamed sponge onto a plate for serving.
The taste was delightful, with the lemon and sweetness from the treacle shining through. The sponge was soft and springy as well. I tasted it as it was and later served it with custard, which was even better.
Another lovely recipe is Steamed Lemon Sponge Pudding.
Steamed Golden Syrup SpongeCourse: DessertsCuisine: BritishDifficulty: Easy
125g(13 1/2 tbsp, based on scooping packed flour into a 250ml cup) self raising flour. – see note below
125(9 tbsp) softened unsalted butter
125(1/2 cup + 2 tbsp) caster sugar
2 large eggs(XL in USA) – out of the shell my eggs weighed 120g
120g(6 tbsp) golden syrup(you can use more or less, to taste)
zest from one lemon
30ml(2 tbsp) lemon juice
1.5g(1/4 tsp) salt
- Butter the inside and the lid of a 2lb pudding basin, or similar.
- In a large bowl rub the lemon zest into the sugar.
- Add the butter and cream it into the sugar.
- Next add the eggs, one and a time and mix until combined.
- Add half the flour and then the salt and stir it into the mixture until combined.
- Put the remaining flour in and again stir it.
- Pour in the lemon juice and fold it through the batter until combined.
- Put the golden syrup into the pudding basin.
- Spoon the sponge batter over the top of the syrup.
- Gently level the batter and cover the bowl with the lid(or with plastic wrap)
- Place the bowl in a microwave oven and cook on 750W for about 6 minutes.
- Leave the sponge in the microwave for 3 minutes after cooking and then carefully remove it.
- Carefully take off the lid and tip the sponge out onto a serving plate.
- You can use the same volume of plain flour with 5g(1 1/4 tsp) baking powder stirred into it.