| The Pudding Club syrup sponge |
|
120 g (4 oz) each of butter, caster sugar and SR flour 2 eggs, beaten 2 tbsp Lyle’s Golden Syrup For sauce: 1 dessertspoon cornflour 2 tbsp Lyle’s Golden Syrup Juice of ˝ lemon Cream butter and sugar until fluffy. Sift flour and add to butter mix with eggs, a little at a time, beating well. Pour syrup into base of a buttered 1.1 ltr (2 pt) pudding basin then top with sponge mix. Cover securely and steam for one and a half to two hours. Meanwhile, pour 150 ml water into a pan. Mix cornflour with a little water and add to pan with syrup and lemon juice and heat until thickened. Serve sauce with pudding. |
