Ahoy Golden Castle

“Your majesty, I do believe we have sighted the golden castle.”

“A castle?”

“No sir, it’s a pudding, sir”.

It's a golden castle!Golden syrup and treacle puddings are one of my guilty pleasures when I visit my mother’s hometown in the north of England. I’m sure they are a whole week’s worth of calories / sugar, but I don’t really care. If you’re going to indulge on holiday, better do it properly.

 

On a side note, if you want to follow my philosophy, be prepared to go up a dress size in the space of a week. It’s all part of the fun. Making the most of your holiday, and all that.

 

Of course, at home, such rules don’t apply. So I made lots of tiny golden syrup puddings. Then ate about 4 of them. I’m going to get so fat one of these days. But at least I stopped at 4, that’s less than a full serving don’t you know.

Recommended accompaniment: hot custard. Fresh cream or double cream is also ok. Ice cream is unforgivable.

Golden Castle / Golden Syrup Pudding 

Adapted slightly from Practical Cooking: Baking. The recipe originally makes 4 to 6 (really large) single serving puddings. I halved the recipe, and got about 16 mini-puddings using a tiny tray.

2 oz butter
2 oz caster sugar
1/2 teasp vanilla essence
1 medium egg
2 oz self raising flour – I used gluten free
4-6 tablesp golden syrup
Custard to serve, either fresh or ready-made

Oven temperature: 180 degrees C

  1. Grease the tiny pudding trays. Put half a teaspoon of golden syrup in each pudding cup.
  2. Cream the butter and the sugar until pale.
  3. Stir in vanilla essence.
  4. Add the egg, and a spoonful of  flour. Beat it in well.
  5. Add the rest of the flour and fold it in gently.
  6. Add a tablespoon of water and mix again.. the mixture shouldn’t be too thick and should fall off a spoon easily.
  7. Spoon into the prepared tin, only halfway up (it rises quite a bit!)
  8. Bake for about 10 – 15 minutes or until firm and golden brown. It’s 25 minutes if you do full-sized puddings.
  9. Cool the puddings and flip them out into cupcake cases.
  10. Heat the remainder of the golden syrup in the microwave for about 15 seconds, on low-medium power.
  11. Poke the little cakes with toothpicks a few times. Then spoon a bit of hot golden syrup on to each cake, and make sure the cake is saturated. If not, use more!
  12. Serve hot with custard or cream.

Possible edits:

  • Add a teaspoon of jam into the bottom of the baking tray  cups instead of golden syrup, then plop in the batter.
  • As above, but add a teaspoon of treacle instead of golden syrup.
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