Sponge: 175g softened butter 175g self raising flour 175g caster sugar (I used granulated) 3 large eggs zest of 1 lemon & 1/2 juice 45ml milk syrup base: 250g golden syrup juice of 1/2 lemon equipment: 1 1/3 litre/quart pudding basin (I used foil as a lid) For sponge, mix all the ingredients as you would a cake (cream sugar, add eggs one at a time, sieve flour and mix until smooth, add milk and finally add zest and juice of lemon - a bit at a time. Avoids splitting) Mix 1/2 juice of 1 lemon into a bowl with the golden syrup. Pour this into a greased pudding basin. Add cake batter. smooth the top (aka the bottom) cover loosely with foil Put approx 500ml water in slow cooker (take out trivet) select HIGH and cook for 21/2 to 3 hours (I went over by 20 mins 3hr 20 mins with no problems) Leave to completely cool before upending onto a plate. Serve with custard, ice cream or cream (or all three!)
Thanks Kerry for trialing this in the slow cooker. What a success!! I have a whole load of apples from my tree, so I'm thinking of trying this with chopped apple. I'm hoping the slow cooker will make it lovely and soft. Obviously can't miss out the syrup though!! Thanks again x
In my humble opinion you cannot beat Tate and Lyle golden syrup for depth of flavour,I have tried home brands but non come close to the original,I know it’s more expensive and that might be a factor for a lot of people but I don’t use it every day so I buy that
It has been done by in the kitchen with pen and someone else also though I can't remember who. I thought I had written the instruction down but if I did I can't find them now😢
Nice to see you enjoy a good memory. Ok, I must be in a strange set of mind to clarify my following comments. I've checked everywhere on my body and I don't have a QUICK MODE😂😂!! MY SETTINGS ARE SLOW AND LAZY 😅! Did you stir the sponge batter with a butter knife? I, too, love lemon everything!!! Glad the sponge worked for you.
Heinz stopped making these puddings. Shame as they are certainly a comfort food. Will be using this recipe though. A white ceramic pudding basin is the ideal dish to cook it in. Great vlog again Kerry Thank you
Evening Kerry, oh i could feel my teeth curling with the sweetness 😂😂. Its a great idea if you are busy making dinner, out for the afternoon in the garden, etc, or just looking for something as a wee treat. Job well done as I know Al & the boys would have demolished it 😅 . Have a lovely night xxxx Jacs 💚❤️
You've just reminded me of when my mother used to make bacon surt oudding, covering the basin with muslin and greaseproof paper making sure she put a pleat in it. Its never occured to me to try it in a pressure cooker 😮. She would soend hours watching over it and add additional water, good times. My mouth was watering. Thank you🤗
I think maybe there was a little to much treacle went in so maybe it stopped it rising. I only put an amount to cover the bottom , and then the sponge is free to rise, I think the treacle in this case helped prevent this from happening, it looked nice however. I would have done it in high as well. All only my thoughts , not to ssy I am right at all. Thanks for the vlogg.x
Sponge:
175g softened butter
175g self raising flour
175g caster sugar (I used granulated)
3 large eggs
zest of 1 lemon & 1/2 juice
45ml milk
syrup base:
250g golden syrup
juice of 1/2 lemon
equipment: 1 1/3 litre/quart pudding basin (I used foil as a lid)
For sponge, mix all the ingredients as you would a cake (cream sugar, add eggs one at a time, sieve flour and mix until smooth, add milk and finally add zest and juice of lemon - a bit at a time. Avoids splitting)
Mix 1/2 juice of 1 lemon into a bowl with the golden syrup. Pour this into a greased pudding basin. Add cake batter. smooth the top (aka the bottom) cover loosely with foil
Put approx 500ml water in slow cooker (take out trivet) select HIGH and cook for 21/2 to 3 hours (I went over by 20 mins 3hr 20 mins with no problems)
Leave to completely cool before upending onto a plate. Serve with custard, ice cream or cream (or all three!)
I wish I was such a tidy cook / baker as you
Thanks Kerry for trialing this in the slow cooker. What a success!! I have a whole load of apples from my tree, so I'm thinking of trying this with chopped apple. I'm hoping the slow cooker will make it lovely and soft. Obviously can't miss out the syrup though!! Thanks again x
In my humble opinion you cannot beat Tate and Lyle golden syrup for depth of flavour,I have tried home brands but non come close to the original,I know it’s more expensive and that might be a factor for a lot of people but I don’t use it every day so I buy that
I agree it prob is better quality 😀👍
That looks scrumptious wish I was tasting it ,great vid thanks
It has been done by in the kitchen with pen and someone else also though I can't remember who. I thought I had written the instruction down but if I did I can't find them now😢
Also I only add a small amount of treacle then while it’s hot I add a tablespoon of cold treacle over the top
I use my Ninja on steam bake we love it xxx
What do you bake on steam bake function Jennifer 😀👍💕
Old fashion white pudding basin is my best cooking item
I could do with finding one in a charity shop 😄👍💕
Lovely video, thank you. I was wondering if you have a bread machine? I’m wanting to buy one but not sure which one to go for xx
Thank you Kirsty, I don't have one I'm afraid, good luck on your hunt😀👍💕
Hi Kerry my hubbies favourite
Everybody was happy in my house Jennifer 😄💕
Nice to see you enjoy a good memory. Ok, I must be in a strange set of mind to clarify my following comments. I've checked everywhere on my body and I don't have a QUICK MODE😂😂!! MY SETTINGS ARE SLOW AND LAZY 😅! Did you stir the sponge batter with a butter knife? I, too, love lemon everything!!! Glad the sponge worked for you.
With custard
Definitely!😋😋😋
Heinz stopped making these puddings. Shame as they are certainly a comfort food. Will be using this recipe though. A white ceramic pudding basin is the ideal dish to cook it in. Great vlog again Kerry Thank you
Evening Kerry, oh i could feel my teeth curling with the sweetness 😂😂. Its a great idea if you are busy making dinner, out for the afternoon in the garden, etc, or just looking for something as a wee treat. Job well done as I know Al & the boys would have demolished it 😅 . Have a lovely night xxxx Jacs 💚❤️
You've just reminded me of when my mother used to make bacon surt oudding, covering the basin with muslin and greaseproof paper making sure she put a pleat in it. Its never occured to me to try it in a pressure cooker 😮. She would soend hours watching over it and add additional water, good times. My mouth was watering. Thank you🤗
I think maybe there was a little to much treacle went in so maybe it stopped it rising. I only put an amount to cover the bottom , and then the sponge is free to rise, I think the treacle in this case helped prevent this from happening, it looked nice however. I would have done it in high as well. All only my thoughts , not to ssy I am right at all. Thanks for the vlogg.x
I use the steam function, and also use grease proof paper first then the foil 😊
Quicker and lighter sponge
You could do a lemon curd version. It looks delicious.
I use a Pyrex mixing bowl !
I bet xxx lucky family
Yum yum yum xxx
Kerry if you fold grease proof paper into a strip put it under the cooking pot and fold it so you can lift out the cooking tin it’s so mush easier
Jennifer why didn't I think of that!😄💕💕