Lemon-Infused Golden Syrup Sponge Puddings
Warm up your cold evenings with these delightful Lemon-Infused Golden Syrup Sponge Puddings. Perfectly moist and fluffy, these individual puddings are drizzled with sweet golden syrup and exude a zesty lemon essence. The recipe, inspired by an old newspaper find, invites customization with the option of adding dried sultanas for sweetness, grated apple for moisture, or a pinch of powdered ginger for a hint of spice. Imagine sinking into your cozy chair by a crackling fire, enjoying these comforting desserts topped with a generous scoop of ice cream or luxurious custard. Simple to prepare yet utterly delicious, these puddings are sure to become a delightful staple in your winter dessert lineup.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Butter
175 g (Softened)
Sugar
175 g (Granulated)
Lemon Zest
1 tablespoon (Finely grated)
Milk
3 tablespoons (None)
Eggs
3 large (Whisked together)
Self-Raising Flour
175 g (Sifted)
Golden Syrup
6 tablespoons (None)
Lemon Juice
2 tablespoons (Freshly squeezed)
Instructions
1
Preheat your oven to 180°C (350°F).
2
Grease six small round ovenproof molds with butter and set aside.
3
In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes pale and fluffy.
4
Add the finely grated lemon zest, milk, and whisked eggs to the butter-sugar mixture, beating well until combined. If the mixture appears slightly curdled, don't worry; it will come together.
5
Sift in the self-raising flour and gently fold it into the mixture until there are no visible streaks of flour.
6
In a separate bowl, combine the golden syrup and lemon juice. Divide this mixture evenly among the prepared molds, then fill each mold with the sponge batter, stopping about 2/3 full.
7
Cover each mold with a piece of baking paper and securely tie it with kitchen twine to keep it sealed during baking.
8
Place the molds in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the molds, creating a gentle steam while cooking.
9
Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
10
Once baked, carefully remove the puddings from the oven and allow them to cool slightly on a wire rack.
11
Once cooled, remove the baking paper and gently invert the puddings onto serving plates.
12
For an extra indulgent touch, drizzle some warmed golden syrup over the puddings just before serving. Pair with ice cream or custard for a truly delightful dessert.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these puddings?
These puddings feature a zesty lemon essence combined with the sweet, rich taste of golden syrup.
How many puddings does this recipe yield?
This recipe is designed to make six individual small round puddings.
What oven temperature is required for baking?
The oven should be preheated to 180°C (350°F).
How should I prepare the molds before adding the batter?
You should grease six small round ovenproof molds with butter to prevent sticking.
What is the first step in preparing the sponge batter?
The first step is to cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
What should I do if the batter looks curdled after adding the eggs?
Don't worry if the mixture appears slightly curdled; it will come together as you fold in the flour.
How should the flour be incorporated?
The self-raising flour should be sifted and then gently folded into the mixture until no streaks of flour are visible.
How is the lemon juice used in this recipe?
The lemon juice is combined with golden syrup and placed at the bottom of the molds before adding the batter.
How much batter should I put in each mold?
Each mold should be filled until it is approximately 2/3 full to allow room for the sponge to rise.
How do I seal the molds for baking?
Cover each mold with a piece of baking paper and tie it securely with kitchen twine.
What is the purpose of the water bath during baking?
The water bath creates a gentle steam while cooking, which helps keep the puddings moist and fluffy.
How deep should the water be in the baking dish?
Fill the deep baking dish with hot water until it reaches halfway up the sides of the molds.
How long do the puddings need to bake?
The puddings should bake for approximately 40 minutes.
How can I check if the puddings are done?
Insert a toothpick into the center; if it comes out clean, the puddings are fully baked.
What is the best way to serve the puddings?
Allow them to cool slightly, invert them onto serving plates, and drizzle with extra warmed golden syrup.
Can I add dried fruit to this recipe?
Yes, you can customize the recipe by adding dried sultanas for extra sweetness.
Is there a way to make the sponge even more moist?
Adding grated apple to the mixture is a great way to increase the moisture of the puddings.
How can I add a spicy kick to the flavor?
A pinch of powdered ginger can be added to the batter for a subtle hint of spice.
What toppings are recommended for these puddings?
They are delicious when topped with a generous scoop of ice cream or luxurious custard.
What type of flour is used in this recipe?
The recipe calls for 175 grams of self-raising flour.
How much lemon zest is needed?
You will need one tablespoon of finely grated lemon zest.
Do I use cold or softened butter?
The butter should be softened to ensure it creams properly with the sugar.
How many eggs are required?
The recipe requires 3 large eggs, whisked together.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled juice can be used if fresh is unavailable.
What type of sugar works best?
Granulated sugar is recommended for creaming with the butter.
Is this a good recipe for winter?
Yes, these warm, comforting puddings are specifically described as a delightful staple for winter dessert lineups.
Can these be made in one large dish?
This recipe is designed for individual molds, but it could be adapted for a larger dish with an increased baking time.
Why is kitchen twine used?
It is used to keep the baking paper covers securely sealed during the steaming process.
Should I sift the flour?
Yes, sifting the self-raising flour helps ensure a light, fluffy texture without lumps.
What kind of syrup should I use?
The recipe specifically calls for golden syrup, which provides a unique buttery-toffee flavor.