I made this at school and then for my family many moons ago! Only difference we added Golden Syrup to bottom of steamer and not mixture and the G Syrup would spread through the sponge! Same as jam pudding, jam at bottom of steamer with sponge cake on top!
Now this takes me back 50 years, my Gran used to make this from scratch, sometimes packet custard, sometimes custard from scratch, using eggs, but this is without doubt, for me, your best video you have made .... those days in my mind, full of true happiness and family cooking .... THE BEST !
The sheer excitement in anticipation, in your voice has made ME want to try some. So, I'm off to 'me kitchen now, to make me-self a Bkyard chef's golden syrup pudding'. Yep, I'm sold! 😊 😋
Rik, you KNOW I had to check back in. What a delight 😊 in our tummies! We loved it! Hats of to you for this marvellous recipe. Knocked off 20g of the brown sugar from your recipe, and instead of vanilla, I went in with the butter-vanilla concentrate. It took an hour, and 45 minutes, and yes, I made good ol' packet custard. We still have some left over for later on. Oh, YUM!!! I get why there was SO MUCH anticipation in your voice there....well worth every bite. 😊❤
@@BackyardChef and here's a new sub to your channel. Amazing 👏🏽 work you have on here. I'm yet to make those delightful shortbread biscuits you have on here. Perhaps over the weekend. We'll see. Meanwhile, have yourself a marvelous and productive week ahead, Rik.
You are such a delight to watch! I’ve recently been challenging myself to “cook around the world” and I’m currently cooking traditional British foods. Thank you for sharing a beloved (and delicious) piece of your childhood with my home!
I’m 37 and used to love syrup sponge pudding with lunch when I was in junior school. Last time I made it was well over 10years ago and I did the cheats version, by doing it in the microwave! It did taste nice though. But I’m going to try this recipe and steaming properly this time. Im also going to pick up a some Bird’s custard powder, I already have a tin of Lyle’s golden syrup. Looking forward to cooking and eating this!
I remember having this for school dinner. If you were lucky to be in the second sitting, then you got seconds, great memories. The dinner ladies must have been angels I think. Thank you for your recipes and videos, really enjoy them, no fuss just good cooking.
Splendid foolproof recipe,I tried this today and it turned out perfectly, my whole family loved it. Thank you very much for sharing this wonderful recipe with a very clear explanation and demonstration.🙏👍☺️
A quick and simple hint to make tying those knots easier is to add one more overhand turn and pull it tight. The second turn will hold the string perfectly tight so you can finish the knot with your loops. On the East coast of the US where I live, golden syrup isn't really common. Would honey or maple syrup work in the batter or do you think it would change the texture of the cake too much ? Thanks for yet again making a video that has me salivating. --den
I have made this pudding. Trust me , its the best. Soooo soft and scrumptious. In fact , I have a couple in the freezer (in round containers) ready to serve to unexpected guest. And to enjoy at anytime. Do try it and you won't be disappointed. 😋😋😋🤗
Beautiful desert! But, have you ever considered flipping the plate away from you to turn it. That's how I do mine and every time I watch you do this it looks so awkward...unless this is just how you have always done it. Looks fabulous!
Corr, this looks so yummy and I'd love to have a go myself. Please excuse and pardon my ignorance if I missed/didn't hear what sized pudding bowl you used - could you please advise? It LOOKS like a 500ml bowl but I don't want to assume as it's not always easy to tell on video (and it's probably more likely to be a 1 litre bowl) so thought it best to ask. THANK YOU x
Our custard powder in south africa is coloured a deeper yellow. The pale custard looks like a bechamel sauce to me but i am sure it tastes exactly the same as our vanilla flavoured custard powder
Take a stand mixer or food processer. Put in white sugar and molasses at a ratio of one part molasses to 15 or16 parts sugar. Mix until even. Use more or less for dark or light brown sugar. It's not precision work! If you use a hand mixer and and uncovered bowl, everything in a half metre will be dusted with sugar. Guess how I know that.😭
The thing is - its an old school way but you know you can just put the paper over and then tin foil and just scrunch it to the tin - Ive never seen a pudding raise so much in all these years. This is just to show the traditional way. Best, Rik
I have had a metal puddingbowl with a lid with a sliding lock at top for at least forty years. But people these days are against the old alluminium cookware. Maybe like the raw eggs it makes you say powder instead of paper. I licked all my mum's bowls but luckily we always bought pasturised eggs
![BOLIVIA vs. COLOMBIA [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/zg15uVWjuf4/mqdefault.jpg)
I made this at school and then for my family many moons ago!
Only difference we added Golden Syrup to bottom of
steamer and not mixture and the G Syrup would spread through the sponge! Same as jam pudding, jam at bottom of steamer with sponge cake on top!
Thank you. Best, Rik
That’s the way it’s done where I grew up (Lancashire). Even added whatever topping to the middle of the mix so you get it in the centre as well.
Now this takes me back 50 years, my Gran used to make this from scratch, sometimes packet custard, sometimes custard from scratch, using eggs, but this is without doubt, for me, your best video you have made .... those days in my mind, full of true happiness and family cooking .... THE BEST !
Thank you - yes its a classic and its a forgotten way of cooking - we all rush now and look for shortcuts. I love it. Best, Rik
Moved to USA 45 yrs ago, I miss my treacle pudding and custard. I have to make this.
Hope you enjoy. Thanks for sharing. There will be a cracker on the channel sometime tomorrow. Traditional. Best, Rik
The sheer excitement in anticipation, in your voice has made ME want to try some. So, I'm off to 'me kitchen now, to make me-self a Bkyard chef's golden syrup pudding'. Yep, I'm sold! 😊 😋
Ha ha ha, Thank you. Best, Rik
Rik, you KNOW I had to check back in. What a delight 😊 in our tummies! We loved it! Hats of to you for this marvellous recipe.
Knocked off 20g of the brown sugar from your recipe, and instead of vanilla, I went in with the butter-vanilla concentrate. It took an hour, and 45 minutes, and yes, I made good ol' packet custard. We still have some left over for later on.
Oh, YUM!!! I get why there was SO MUCH anticipation in your voice there....well worth every bite. 😊❤
Fantastic, you have made my day. Always taste and adjust and you did. Brilliant. Thanks for sharing. Best, Rik@@sarahbee.geteria
@@BackyardChef and here's a new sub to your channel. Amazing 👏🏽 work you have on here. I'm yet to make those delightful shortbread biscuits you have on here. Perhaps over the weekend. We'll see. Meanwhile, have yourself a marvelous and productive week ahead, Rik.
Thank you. Best, Rik@@sarahbee.geteria
So nice to see you lick the spoon and dish. That is the best part of baking!
Agreed, always from being a kid. Thank you. Best, Rik
Oh it looks delicious. You can't beat a steamed sponge pudding! You can't have too much golden syrup either - the more the better :) x
Thank you. Best, Rik
You are such a delight to watch! I’ve recently been challenging myself to “cook around the world” and I’m currently cooking traditional British foods. Thank you for sharing a beloved (and delicious) piece of your childhood with my home!
Thank you. Hope you enjoy the recipes. Best, Rik
Thats how i always made custard. And my Mum only served cold custard. Didnt go down well when i first married. Hubby was used to warm custard.
I love both. Love cold custard next day - yum. Thank you. Best, Rik
Best video out there for making sponge pudding. Came out great even when I had to substitute gluten free flour so my wife with celiac could share.
Fantastic! Thank you. Best, Rik
Surly it came out gorgeous ❤❤❤❤love from pakistan 🇵🇰 😊
Thank you. Love to Pakistan. Best, Rik
I’m 37 and used to love syrup sponge pudding with lunch when I was in junior school.
Last time I made it was well over 10years ago and I did the cheats version, by doing it in the microwave! It did taste nice though.
But I’m going to try this recipe and steaming properly this time.
Im also going to pick up a some Bird’s custard powder, I already have a tin of Lyle’s golden syrup.
Looking forward to cooking and eating this!
Sounds great! Love a plan. Best, Rik
I remember having this for school dinner. If you were lucky to be in the second sitting, then you got seconds, great memories. The dinner ladies must have been angels I think. Thank you for your recipes and videos, really enjoy them, no fuss just good cooking.
Thank you. Best, Rik
That pleat trick is awesome.
Thank you. Best, Rik
I Must try this soon! I am seeing it ten months after the video was made, lot of good recipes to catch up with! Thank you Rik!
Thank you. Best, Rik
Splendid foolproof recipe,I tried this today and it turned out perfectly, my whole family loved it. Thank you very much for sharing this wonderful recipe with a very clear explanation and demonstration.🙏👍☺️
Thanks for sharing, appreciated. Thank you. Best, Rik
Absolutely marvellous!
Thank you. Best, Rik
Sensational 👍
My Mum made this and sometimes used Treacle instead of Golden Syrup. Of course it had to be Lyles Golden with the lion on it Thanks!
Yes Lyles all the way - Treacle sponge - love it - Best, Rik
Birds eye custard I grew up with
Yes it was marvelous. Best, Rik
mmm so so good Rik
A quick and simple hint to make tying those knots easier is to add one more overhand turn and pull it tight. The second turn will hold the string perfectly tight so you can finish the knot with your loops. On the East coast of the US where I live, golden syrup isn't really common. Would honey or maple syrup work in the batter or do you think it would change the texture of the cake too much ? Thanks for yet again making a video that has me salivating. --den
Cheers Den - Best, Rik
There are several YT vids on how to make your own golden syrup, which is a caramelized sugar syrup is all. Then there's Amazon.
I have made this pudding. Trust me , its the best. Soooo soft and scrumptious. In fact , I have a couple in the freezer (in round containers) ready to serve to unexpected guest. And to enjoy at anytime. Do try it and you won't be disappointed. 😋😋😋🤗
Thanks for sharing. Thank you. Best, Rik
I can smell it from here!
Thank you. Best. Rik
Beautiful desert! But, have you ever considered flipping the plate away from you to turn it. That's how I do mine and every time I watch you do this it looks so awkward...unless this is just how you have always done it. Looks fabulous!
Thank you. Best, Rik
Corr, this looks so yummy and I'd love to have a go myself. Please excuse and pardon my ignorance if I missed/didn't hear what sized pudding bowl you used - could you please advise? It LOOKS like a 500ml bowl but I don't want to assume as it's not always easy to tell on video (and it's probably more likely to be a 1 litre bowl) so thought it best to ask. THANK YOU x
1 Litre bowl. Thank you. Best, Rik
Our custard powder in south africa is coloured a deeper yellow. The pale custard looks like a bechamel sauce to me but i am sure it tastes exactly the same as our vanilla flavoured custard powder
Yes, the taste is the same - the colour, as you say, is different in the UK (Yellow) and in Asia (white) Best, Rik
We lived on that when we were young children there were7 boys and our mother and father and cousins for meals 😊
Great memories. Thank you. Best, Rik
Mate that looked awesome, just what we need here in winter. You should do a spotted dick another childhood favourite of mine
Its done - will be up soon. Best, Rik
The recipe seems amazing but it is hard to obtain this kind of brown sugar where i live. Is there any possible substitute for brown sugar?
Make it with just white sugar it works it will not be the same colour that does not matter. Thank you. Best, Rik
@@BackyardChef Thank you very much for your kind reply
@@sivashiva6013 Thank you. Best, Rik
Take a stand mixer or food processer. Put in white sugar and molasses at a ratio of one part molasses to 15 or16 parts sugar. Mix until even. Use more or less for dark or light brown sugar. It's not precision work!
If you use a hand mixer and and uncovered bowl, everything in a half metre will be dusted with sugar. Guess how I know that.😭
I like it, sadly my blood sugar would rocket to the moon and the the lecture from the doctor.
Thank you. Best, Rik
Someone needs to invent a pudding basin with a lid so you don't need to do all this faffin' about with paper and string.
I have made Christmas Puddings for many years using the same technique. Use wax paper and foil. No string, no fold and NO Problems!
The thing is - its an old school way but you know you can just put the paper over and then tin foil and just scrunch it to the tin - Ive never seen a pudding raise so much in all these years. This is just to show the traditional way. Best, Rik
@@zworm2 Yes agreed just scrunch it over the top the tin foil holds it on just fine - this was to show the traditional way. Best, Rik
@@BackyardChef I agree but people are so easily put off these days. Great videos
I have had a metal puddingbowl with a lid with a sliding lock at top for at least forty years. But people these days are against the old alluminium cookware. Maybe like the raw eggs it makes you say powder instead of paper. I licked all my mum's bowls but luckily we always bought pasturised eggs