Puddings And Desserts

SYRUP GOLDEN CAP PUDDING   

 

syrup golden cap pudding recipe
syrup golden cap pudding

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 greaseproof (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

CUMBERLAND PUDDING

cumberland pudding recipe
cumberland pudding

                                   Cooking Time: 2 ½ hours   Serves  4-6

Ingredients
Metric/Imperial
or American
self raising flour


soft fine bread
crumbs


ground ginger
optional


shreeded suet


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

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

LEMON SAUCE

lemon sauce recipe
lemon sauce

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.