Sunday, 13 November 2016

The Sunday Night Sensation to March off Monday Morning Malaise - Good Ol' Fashioned Golden Syrup Steamed Pudding

Don’t like Monday’s?  No?  Me neither, Monday’s suck.

Have you ever spent the day thinking about something and you just HAVE to have it.  I’m not talking “yeah, I quite fancy a wee bar of chocolate or maybe a bit of cake”, NO, I mean “oh my goodness, I MUST have...” (keep it clean lol), well today has been one of those days for me.  I was staying at my friends house last night (yes I occasionally have a night off) and the weather on the way home was so abysmal and cold and wet and windy that I just started to really hanker for something hot, steamy and sweet.  Then I remembered the various jams and marmalade that I had bought at the Good Food show last week and started to ponder the wild and wonderful things that I could conjure up in my kitchen.  But then I decided, nah, I don’t want anything to wacky.  I want good ol’ fashioned steamed pudding and if I’m gonna have a good ol’ fashioned steam pudding it has to be made with golden syrup.

The recipe for a traditional a steamed sponge is really simple and only has a few ingredients so when I modified it to make it gluten free and vegan I admit I was a bit concerned about the texture and taste.  The traditional recipe relies on the eggs to give it its usual taste and texture and whatever I did, I didn’t want to sacrifice those crucial elements.

So I gave it a try and I can’t believe how well the first attempt came out.  This is properly tasty.  My son calls it his dream pudding and has already had two bowls of it so far.

So here we have it.....

The Carefree Bakers’ Vegan, Gluten-Free and Nut-Safe Golden Syrup Steamed Pudding. 

Please note that you will require grease-proof paper and either a large rubber band or string (I used a rubber band).


175 grams dairy-free spread at room temperature (plus extra for greasing)
175 grams caster sugar
Three quarters of a cup of dairy free yoghurt
1 level teaspoon of bicarbonate of soda
175 grams of gluten-free self-raising flour
1 tbsp dairy-free milk
100 ml of golden syrup (about 4 large tablespoons) (or jam or curd, or treacle or whatever syrup takes your fancy!)
Pinch of salt


Prepare a 1.2 litre (roughly two pint) pyrex or heatproof dish by thoroughly coating it with a good layer of butter.  Don’t be stingy with the butter, get it slapped in there and give it a full fat coating – none of this tiny little smear nonsense. 

In the bottom of this buttered dish add in your golden syrup (or other preference).
In a small bowl place your dairy-free yoghurt and you bicarbonate of soda.  Mix until combined and then leave the mixture to the side to become frothy.
As this mixture increases in volume, use this time to prepare your grease-proof paper “hat” for the pudding.  You’ll need a piece of grease-proof that is about 20 inches (40-50 cm) long.  Create a fold in the centre of paper and then create a pleat that is at least 2 inches (5cm) wide.  The reason for this is because as the pudding steams, it will rise up and the fold in the paper will allow the paper to expand along with the sponge rather than ripping a hole in it. 
On the side of the pleated greaseproof that will be touching the sponge, give a good smear of butter (no this recipe is not suitable for dieters!).
Fill and boil the kettle.

In another bowl cream together the butter and the sugar until light and fluffy.
Add the frothy yoghurt mix into the butter cream mixture and lightly combine.
Sift in the flour and salt and lightly combine.  Do not beat.
Loosen slightly with the milk and stir this through to combine.
Scoop the lightly fluffy mixture on top of the golden syrup.
Place over the grease-proof pleated hat.
Using the rubber band or string, secure the paper around the bowl.
You’ll need a pot that is big enough to accommodate the bowl, pour a little of the boiled water from the kettle into the bottom of the pot but not too much. 
Place the bowl into the pot and see how far the water comes up the sides of the bowl and add more water until the water is about three quarters of the way up the side of the bowl.

Put on the lid and over a low heat, let it steam for about 2 and a half to three hours.

You will probably need to add more water so don’t leave the house or go anywhere!
Keep the water topped up so that the pot and pudding dinnae burn!
After about two and a half hours use a skewer in the middle of the pudding; if it comes out clear, it’s good to go.
Very carefully remove the bowl.
Place a clean plate over the top of the bowl and flip it over.

Because you used all that butter at the beginning you shouldn’t have any bother getting the pudding out of the bowl.

Scrape out any of the syrup from the bowl and add to the top of your steaming luscious pudding.
Serve immediately with as much sensuous creamy custard abandon as you can handle.
Take a large spoon and dive right in!
Ignore everyone else and enjoy.
So there you have it.  Once you’ve mastered creating the “hat” this pudding is a doddle and should be your weekly go-to dessert.

Happy Sunday night guys, this pudding should stave off the Monday blues for just a bit longer.



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