“Your majesty, I do believe we have sighted the golden castle.”
“No sir, it’s a pudding, sir”.
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
- Grease the tiny pudding trays. Put half a teaspoon of golden syrup in each pudding cup.
- Cream the butter and the sugar until pale.
- Stir in vanilla essence.
- Add the egg, and a spoonful of flour. Beat it in well.
- Add the rest of the flour and fold it in gently.
- Add a tablespoon of water and mix again.. the mixture shouldn’t be too thick and should fall off a spoon easily.
- Spoon into the prepared tin, only halfway up (it rises quite a bit!)
- Bake for about 10 – 15 minutes or until firm and golden brown. It’s 25 minutes if you do full-sized puddings.
- Cool the puddings and flip them out into cupcake cases.
- Heat the remainder of the golden syrup in the microwave for about 15 seconds, on low-medium power.
- 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!
- Serve hot with custard or cream.
- 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.