Sponge recipe

Steamed treacle sponge. A good winter warmer that everyone loves.
2 tbsp golden syrup, plus extra for serving
115 g plain flour, sifted
1tsp baking powder
2 large eggs
115g brown sugar
75g margarine
25g unsalted butter
1tablespoon of brandy
Custard or clotted cream for serving
Thickly butter a one litre pudding basin. Place the buttered pudding basin into the fridge for a few minutes to firm up the butter.
Remove the cooled basin from the fridge and add the golden syrup.

Mix together the flour, baking powder, eggs, brown sugar, margarine, unsalted butter and brandy and stir together thoroughly.

Spoon the flour and mixture into the basin, over the golden syrup.

Take a large piece of tin foil, fold it in half and butter one side thoroughly.

Cover the pudding with the greased tin foil, leaving a fold in the foil to allow room for the pudding's expansion.

Tie string around the top of the foil.

Place the covered pudding basin in a steamer.
Steam over a medium heat for 1 hour 15minutes, making sure that the water in the steamer does not boil dry, topping up if necessary.

When the steamed pudding is cooked, turn it out from the pudding basin. Serve with golden syrup, clotted cream or custard.
Gorgeous.
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