Good Old-fashioned Syrup Sponge
A classic dessert for the winter months, this Good Old-fashioned Syrup Sponge is best served with custard. As seen on John and Lisa's Weekend Kitchen ITV.
From the book
John and Lisa’s Kitchen
The companion to the hit ITV show, featuring all of the recipes from the 9th series
From bakes to roasts, pies to pasta, John and Lisa share their favourite recipes for all occasions
With an emphasis on simple home cooking, relaxed midweek winners and easy entertaining
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Introduction
Almost like a sticky toffee pudding but with syrup and vanilla. We often bake this in a foil container so that we can take it to friends‛ houses.
Ingredients
| 200g | butter, plus extra for greasing |
| 200g | light muscovado sugar |
| 400g | golden syrup, plus 5 tbsp extra for the topping |
| 1 tsp | vanilla bean paste |
| Pinch of | salt |
| 2 | eggs |
| 280ml | milk |
| 400g | self-raising flour |
| Ready-made custard, to serve |
Essential kit
You will need a 23cm square baking tin.
Method
Preheat the oven to 170°C (150°C fan). Grease a 23cm square baking tin and line with baking parchment.
Put the butter, sugar, golden syrup, vanilla bean paste and salt in a pan and heat gently until the butter and sugar have melted. Set aside to cool a little.
In a jug, whisk the eggs into the milk. Put the flour in a bowl, make a well in the centre and beat in the egg and milk mixture with the melted butter mixture until everything is combined and you have a smooth batter.
Pour into the prepared tin and bake for about 40–45 minutes until it has a dark golden colour.
Meanwhile, gently heat the 5 tablespoons of golden syrup in a bowl over boiling hot water, add water to the bowl a little at a time until the syrup runs off the spoon and is the consistency of single cream.
Once the sponge is cooked and while still piping hot, make holes all over the top with a skewer, piercing all the way to the bottom of the sponge. Immediately spoon the syrup and water mixture over the top of the piping hot sponge. Serve big spoonfuls of the sponge with ready-made custard.
Tip: The pudding can be reheated in a bain marie.
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