My childhood memories were baking gorgeous brownies and cakes with my Nan, which led to my passion for baking brownies and opening my Sheffield brownies delivery business,
But after a day baking, testing and packing chocolate brownies and delicious blondies in their letterbox gift boxes and I am craving something really sweet, this is my go-to dessert.
A favourite of both my Nan and I, Golden Syrup sponge pudding served with a childhood staple of mine, Birds custard.
A Golden Syrup sponge pudding has such nostalgic memories which is maybe why it’s one of my top dessert choices especially after a Sunday Roast…..yum!
Lyle’s Golden Syrup has been unchanged since 1883. The trademark green tin and its contents have remained unchanged ever since, and I can see why; it is delicious. When I was young, I remember my Nan Freda spreading golden syrup on her toast! I use golden syrup in many of my recipes to add the perfect sweetness and to act as an edible glue in rocky road 😊! It is a favourite staple in my pantry.
In 2006 the Guinness Worlds records recognised Lyle’s Golden Syrup as the world’s oldest branding and packaging, that is quite a record and one to be proud of.
Why is this recipe a must, because it is simple to prepare, quick to cook and truly scrumptious! The Pyrex dish you see in the pic was my Nan Freda’s as was the tablespoon, both make me smile as I bake. Happy baking!!
Serves 2
Recipe
2oz butter
2oz sugar
2oz Self-raising flour
½ tsp baking powder
1 egg
1tsp vanilla extract
Lyle’s golden syrup
Method
Step 1
Grease 2 ramekins (or mugs if you are using the microwave) or 1 larger ramekin to share and preheat the oven (if using to 170 degrees)
Step 2
Add the butter and sugar to a bowl and cream together.
Step 3
In a separate bowl weigh out the flour and baking powder and set aside.
Step 4
Add the egg and vanilla extract into the sugar and butter along with a tablespoon of the flour and mix. Once combined, add the remaining flour and fold together (do not over mix) If the mixture looks a little thick add a drop of milk.
Step 5
Add 2 tablespoons of syrup to each ramekin (or mug) or more if you wish! Top each with the sponge mixture.
Step 6
Bake or microwave!
For you guys in a hurry, pop 1 mug at a time into the microwave for 1 minute.
Tip – Do not over fill your mugs as the sponge will rise in the microwave – only half fill your mugs. If you have any mixture left grab another mug and make a third, fridge and cover and bake the next day!
If you are baking in the oven, which I recommend if you have time as you get a scrummy syrup crust around the sponge which you do not get when you microwave. Bake for 16 mins.
Step 7
Serve with custard, cream or ice cream. For me it must be custard and lots of it!
Enjoy, Lucy xxx