Syrup Golden Cap Pudding

Introduction To Syrup Golden Cap Pudding

Syrup golden cap pudding is a delicious pudding which is made of the ingredients which are readily available to the laymen and the combination of all the ingredients in this recipe will make this pudding a delicious and healthy pudding.This pudding is a combination of corn syrup,lemon juice,bread crumbs , ginger etc.

What Is A Pudding

Pudding is a word that denotes both sweet and savory (salty and spicy) dishes.In modern terminology pudding is used for the desserts.

In U.K the word pudding is used for the desserts and in the U.S in in some parts of the Canada pudding refers to desserts made of sweet milk

Syrup Golden Cap Pudding   

Syrup Golden Cap Pudding
Syrup Golden Cap Pudding

Ingredients

Cooking Time : 2 hours  Serves 4-6

Ingredients

Metric/Imperial 
Or American
self raising flour


soft fine
breadcrumbs


ground ginger
optional


shredded suit


caster sugar


golden light corn
syrup


eggs


milk


for the topping:
golden light corn 
syrup


for the sauce :
grated lemon rind


lemon juice


golden light corn 
syrup


75 g/3 oz or 
3/4 cup

75 g/3 oz or
1 ½    cups


1 teaspoon or
1 teaspoon


75 g/3 oz or
2/3 cup

75 g/3 oz or
6 tbsp

1 tbsp or
1 tbsp


2 or 2


to mix or
to mix


3 tbsp or
4 tbsp



1 teaspoon or
1 teaspoon

2 tbsp or
3 tbsp

6 tbsp or 
generous ½ cup


Method

Mix the flour, breadcrumbs,ginger and suet together.Add the sugar , then 1 tablespoon syrup, then the eggs.Blend thoroughly , then gradually add enough milk to make a
sticky consistency.Put the 3 tablespoons golden ( 4 tbsp light corn) syrup into a 
greased 1.2 litre/2 pint ( 5 cup) pudding basin (oven proof bowl) , cover with the pudding mixture then with the greased grease proof (waxed) paper or foil.Put into a steamer
over rapidly boiling water and steam for 2 hours.Fill the sauce pan with boiling 
water when necessary as rapid cooking is important for this pudding.
Turn out and serve with a sauce made by heating the lemon rind and juice with
the syrup.Fresh cream can also be served with this pudding or a custard sauce.

Spotted Dick: Omit the ginger and syrup in the pudding.Add 1 teaspoon mixed spice to the flour and blend about 175 g/6 oz (1 cup) mixed dried fruit to the other ingredients.
Bake as under.


Baked Suet Pudding


Omit the syrup ,ginger and breadcrumbs from the syrup golden cap pudding.Use 

175 g/ 6 oz(1 ½ cups) self raising flour and 150 to 175 g /5 to 6 oz (1 cup) mixed dried
fruit instead.Make the pudding put into a well greased 18 cm/7 inch cake tin or 
ovenproof mould. Bake in the center of a moderate oven, 180 °C/350 ° F .Gas mark 4
, for 1 ½ hours; reduce the heat very slightly after 1 hour if the pudding is becoming too brown .The sauce given under the syrup Golden cap pudding is an excellent
accompaniment.This pudding also can be steamed like the syrup Golden Cap Pudding

Fruit Conde

Fruit conde is a delicious dessert made up of fruits and rice and it is basically a rice pudding which has the ingredients that are easily available and are cheap so you will have a perfect rice pudding which is so economical,healthy and I say healthy because all the ingredients are available at your home or you will purchase them from the market so to cut it short you yourself are making this pudding so you will choose healthy ingredients as compared to the market.Because in the market the puddings available from the bakeries or restaurants/ hotels are not as hygienic and even not as fresh as are made in the homes kitchen so this is a pudding that you can make on special occasions or sacred occasions .

It is a special pudding for the rice lovers and the combination of rice and fruits along with raisins make this pudding a delicious and a special dessert for those who love to have puddings and because it is so easy to make I hope you will find it interesting and enjoy it.

Fruit Conde
Fruit Conde

Ingredients To Prepare Conde

Take 200 grams of rice for the dessert

Milk 3/4 litre

Salt a pinch

Powdered Sugar 150 grams

1 vanilla pod scraped

1 tablespoon candied oranges, diced

1 tablespoon of citron diced.

Butter 20 grams

raisins 1 handful

1 box of fruit macedonia

2 egg yolks

1 crown mold.

Method

In a bowl wash the rice well and in boilig water cook the rice for 5 minutes

Heat the milk during this time.

Drain the rice and put it back in the saucepan with salt, hot milk and the vanilla pod.

Boil it gently for 30 minutes

Add the caster sugar 5 minutes before cooking, mix well and continue the cooking.

Now take it off from the heat and stir in raisins, candied fruit,egg yolks and butter.Mix well together.

Squeeze the rice lightly in the wreath and let it cool for few hours before putting in the fridge.

In a serving unmould it and garnish in the center of well drained fruit meadows.

Decorate it as you like and then serve it and enjoy.

The Best And Healthy Pudding Recipes You Should Know

`Cumberland Pudding

Cumberland pudding is a delicious pudding and comprises of apples,shredded suet,bread crumbs etc.It is a good choice if you want to have something on the weekends and you can have it with tea ,coffee etc.It is a tasty and a cheap pudding .Try it only once and you will surely like it because the cooking techniques and methods in this recipe are made by professional chefs and this is an authentic pudding recipe.

Cumberland Pudding
Cumberland Pudding

Ingredients To Make This Pudding

                                   Cooking Time: 2 ½ hours   Serves  4-6

(1) Cooking baking apples, weight when peeled and cored  100 g/4 oz or 1/4 lb in American

(2) currants 100 g/4 oz or 2/3 cups in American

(3) Caster sugar 100 g/4 oz or 1/2 cup in American

(4) Shredded suet 75 g/3 oz or generous 1/2 cup in American

(5) Self raising flour 100 g/4 oz or 1 cup in American

(6) Soft breadcrumbs 75 g/3 oz or 1½ cups in American

(7) Grated lemon rind 1 teaspoon or 1 teaspoon in American

(8) mixed crystallized  (candied) peel,chopped 2 tbsp or 3 tbsp in American

(9) eggs 2 or 2 in American

Method To Prepare The Cumberland Pudding

 Plain (all purpose) flour with 1 teaspoon baking powder.

Dice the apples neatly and mix with all the other ingredients.Put into a well greased 1.2 liter/2 pint (5 cup) ovenproof basin (bowl) and cover it with a greased foil. or paper over the top of the basin, either tie in the position or tuck in the edges very firmly..

To make it easy to remove from the steamer make a long band of thick foil  and place under the basin

Steam over boiling water for 2 ½ hours.Serve with lemon sauce(recipe of lemon sauce is given below)

To remove pudding from the steamer lift out with two ends of the foil.

Lemon Sauce For Cumberland Pudding

lemon sauce
lemon sauce

Ingredients

Cooking Time: 15 minutes   Serves  4-6 

Ingredients
Metric/Imperial or
American
grated lemon
rind


lemon juice


water


arrowroot of 
cornflour
(cornstarch)


sugar

2 teaspoon or
2 teaspoon


3 tbsp or 4 tbsp


300 ml/ ½ pint or
1 ¼ cups

2 teaspoons or
2 teaspoons



75 g/3 oz or
6 tbsp

Method

Put the lemon rind and juice into a saucepan with half the water.Cover the pan and simmer for 10 minutes to soften the lemon rind.Blend the arrow root or cornflour (cornstarch) with the remaining water.Add to the lemon liquid with the sugar ; stir over a low heat until thickened and clear.

How To Make Delicious Christmas Pudding

Christmas pudding is a delicious pudding to make on special occasions like birthdays ,Christmas or for special guests etc.It is made by the combination of ingredients like apple,raisins,flour,breadcrumbs,cherries,apricots nutmeg etc.

christmas pudding
christmas pudding

Recipe

Ingredients To Prepare Christmas Pudding

Cooking Time: 5-6 hours  plus reheating each pudding serves 4-6 The most famous pudding of all is the traditional Christmas pudding rich and dark with fruits.A Christmas pudding is one of the recipes that is known and enjoyed in many parts of the world.

IngredientsMetric/Imperial or
American
Plain (all purpose )
flour


  soft breadcrumbs


ground cinnamon


ground or grated
nutmeg



ground all spice


dark moist brown
sugar



shredded suet


glace (candied)
cherries chopped



uncooked dried
apricots,chopped



uncooked dried
prunes,chopped



currants


sultanas (golden

raisins)



raisins,de-seeded


almonds,blanched
and finely chopped



medium carrot,
grated



medium cooking
(baking),apple,
grated




mixed crystallized
(candied),peel,
chopped




grated lemon rind


grated orange
rind


lemon juice


orange juice


black treacle
(molasses)



beer or stout


brandy or sherry


eggs


50 g/2 oz or 1/2
cup in American


100 g/4 oz or
2 cups in American

1/2 teaspoon or
1/2 teaspoon in
American
1/2 teaspoon or 1/2
teaspoon in Ameri
can


1/2 teaspoon or
1/2 teaspoon in
American
100 g/4 oz or
2/3 cup in American



100 g/4 oz or
generous 3/4
cup in American
75 g/3 oz or
1/2 cup in American



75 g/3 oz or 1/2
1/2 cups in American



75 g/3 oz or
1/2 cups in American



175 g/6 oz or
1 cup in American

175 g/6 oz or

1 cup in American



350 g/12 oz or
2 cups in American

100 g/4 oz or
1 cup in American



1 or 1 in American




1 or 1 in American






100 g/4 oz or
2/3 cups in American





1 teaspoon or
1 teaspoon in
American
1 teaspoon or
1 teaspoon in
American

1 tbsp or 1 tbsp
in American

1 tbsp or 1 tbsp in
American

1 tbsp or 1 tbsp in
American



150 ml/ ¼ pint or
2/3 cup in American

1 tbsp or 1 tbsp in
American

2 or 2 in American



Method To Prepare This Christmas Pudding

Mix all the ingredients together and allow to stand in the bowl overnight.Cover the bowl to keep the mixture moist.Standing for some hours improves the flavor of the pudding.Grease two 1.5 liter/2 ½ pint (6 ¼ cup) ovenproof basins (bowls) and spoon in the mixture.If you like a pudding that slices perfectly ,press the ingredients together very firmly.For a lighter crumbly pudding ,pack the ingredients less tightly.leave at least a 2.5 cm/1 inch space at the top of the basin because although a Christmas pudding does not rise like a light pudding,it swells in cooking.

Cover the pudding with well greased grease proof (waxed) paper and foil.Put a central pleat in both covers. So the pudding will not split the covering.

Steam each pudding over the boiling water for 5 to 6 hours and allow about 1 to 1 ½ hours in a pressure cooker.Follow the manufacturers instructions as to the settings to use.If you have no steamer stand the basin on an upturned saucer tin in a saucepan of water,so the water comes only half way up the basin .Keep the water boiling steadily and always top up the pan with boiling water. When the puddings are cooked remove the damp covers at once . When cold cover with fresh dry grease proof (waxed) paper and foil .Store in a cool dry place away from the stem from cooking in the kitchen.

On Christmas day steam the pudding for 2 hours.Serve with cream or custard sauce,or brandy butter or rum butter ( recipe is given below)

note: This pudding keeps for months or several years if stored carefully .It can be frozen but the flavor will not mature as well.

Rum Butter

This Splendid flavored butter is a rival to brandy butter to serve with Christmas pudding; it is so much part of the Cumberland scene that it is made or bought to serve with bread , on plain cakes or in sponges, in pancakes etc.The butter keeps almost indefinitely if sealed down well, so a good quantity can be prepared at one time

rum butter
rum butter

Recipe

Ingredients 

No Cooking Serves 6

IngredientsMetric/Imperial or
American
Butter preferably
unsalted


  Demerara or moist
light brown sugar



Ground cinnamon


Grated nutmeg


Rum


100 g/4 oz or
½ cup  in American


175 g/6 oz or
1 cup in American



pinch or pinch in American


pinch or pinch in American


2 tbsp or to taste or
3 tbsp or to taste in American

Method To Prepare Rum Butter

Cream the butter until very soft and light.Gradually beat in the sugar.The choice of sugar makes a great deal of difference to both flavor and texture- for Demerara gives a somewhat gritty taste, whereas a light moist brown sugar produces a much smoother texture.Do not choose the dark brown moist sugar for this is too strong in flavor. The amount of sugar depends upon whether a softer and less sweet butter is required.Add the spices and gradually beat in the rum; do this slowly so there is no fear for the mixture curdling.Put into attractive pots and cover well