A simple cake batter + a bit of steam and Golden syrup = gilded dessert that melts in their mouths. Too strong, these English!
For 1 large pudding mold of 900 ml or 4 small pans
4 tbsp of Lyle's Golden Syrup *
80g butter very soft + 10 g (s) mold (s)
80 g sugar 2 eggs beaten
grated zest of an orange bio
175 g flour 1 / 2 teaspoon baking powder 40 ml milk
Grease pan and pour bottom Golden Syrup. In a bowl, beat butter and sugar until the mixture whitens and aerates. Add eggs one at a time while continuing to beat. Add orange zest and flour sifted with baking powder in 2 times. Finish by incorporating 40 ml of milk.
Transfer the batter into pudding mold. It should not exceed half the height of the mold because it will inflate to much cooking. Cover with greaseproof paper kept with string food.
Bake for 50 minutes (30 minutes if you have chosen a small mussels) in a steamer basket over a large pot of boiling water. The pudding is ready when it is firm and well risen.
Transfer the batter into pudding mold. It should not exceed half the height of the mold because it will inflate to much cooking. Cover with greaseproof paper kept with string food.
Bake for 50 minutes (30 minutes if you have chosen a small mussels) in a steamer basket over a large pot of boiling water. The pudding is ready when it is firm and well risen.
Wait 3 minutes before removing from pan and serve immediately with whipped cream, custard and topped with a little Golden syrup (as in the photo).
* Golden syrup : amber sugar syrup made from sugar cane. It is found fairly easily today in the English department Grocery supermarkets, Monoprix in (uh, more to Aix for a few weeks), Lafayette Gourmet ...
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