I hope everyone had a good Christmas! In the spirit of Boxing Day, here is a recipe for Mini Sticky Sponge Puddings to complete your food coma. It’s a little different than Christmas Pudding and still heartily good comfort food!
In my opinion there is nothing quite like a syrup sponge pudding. Previously I’ve always made big ones, because bigger is better, yes? However, I have to revise my opinion here. With these mini puddings you get the perfect amount of sticky syrup sauce to sponge ratio and the sponge is deliciously soft and sweet.
It doesn’t look like much mixture when you divide it up, but trust me, this will make the perfect little pud and a wonderful finish to any winter meal!
Makes 4 Puddings
65g butter, melted
65g golden caster sugar
1 tbsp golden syrup
4-8 tbsp golden syrup
– Heat the oven to gas mark 4/180C.
– Thoroughly butter 4 ramekin dishes.
– In a large jug melt the butter, then add the sugar and mix well.
– Beat in the egg (make sure the butter isn’t still hot!) and the golden syrup.
– Fold in the flour.
– Put 1-2 tbsp of golden syrup in the base of each pudding. If you want more syrup sauce put in more, if you just want a sticky sponge add less. Here I went for less but sometimes I want more goo!
– Bake for 25 minutes until set in the centre and deep golden brown.
– Immediately run a knife around the edge of the ramekin and CAREFULLY* turn out onto your serving plate. If you allow it to cool the syrup solidifies and your pudding will not come out. (You can microwave them for ~45 seconds to get them to release if you have leftovers.)
– Serve with cream or ice cream as you like!
* BOILING SUGAR. Do not stick your finger in it, even accidentally. Remember, I make these mistakes so you don’t have to, kids!