Steamed Syrup Sponge
Phil’s Steamed Syrup Sponge is a delightful British dessert that blends richness and nostalgia, making it perfect for a small gathering or a cosy family treat.
Equipment
- heatproof bowl 2 litre (about 21cm wide x11cm deep)
Ingredients
- 3 large eggs, at room temperature
- finely grated zest of 1 orange
- 125 g caster sugar
- 10 g melted butter, for greasing the mould
- 6 tbsp Golden Syrup
- 100 g flour, sieved
- 100 g melted, salted butter, melted
To serve
- custard
Instructions
- Place the steamer pan on the hob and fill it with water halfway. Add the steamer basket and cover with a tight-fitting lid, then heat to bring the water to the boil.
- Meanwhile, whisk the eggs, orange zest, and caster sugar on high speed until the mixture is very thick and mousse-like.
- Butter a 2 litre (about 21cm wide x 11cm deep) heatproof bowl well, then spoon the golden syrup into the bottom of the bowl.
- Remove the bowl from the machine, 'rain' over the flour, and carefully fold it into the egg mixture. When the flour has nearly been incorporated, add the butter very carefully.
- Pour or spoon the mixture into the bowl, filling it just over ¾ full, and cover with well-buttered foil.
- Pop the steamer into the boiling water and place the lid on top, then steam for 45-50 minutes.
- Once cooked and light, carefully turn out and serve with plenty of hot custard.
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Nutrition
585
Calories
27G
Fat
16G
Saturates
59G
Sugars
240G
Salt
8G
Protein
79G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
