BRITISH SPONGE RECIPES
BRITISH RECIPES | BBC GOOD FOOD
Classic British dishes such as toad in the hole and fish pie.
Provided by Good Food team
Number Of Ingredients 1
STEAMED SYRUP SPONGE PUDDING RECIPE - BBC FOOD
Try the Hairy Bikers’ recipe for a classic steamed syrup sponge, simple to make and guaranteed to impress. For this recipe you will need a 1.2 litre/2 pint pudding basin.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 8
Steps:
- Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil.
- Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside.
- Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs and flour. The mixture should be a just dropping consistency. (Add a splash of milk if the mixture is very thick.)
- Spoon the mixture into the pudding basin and smooth the surface.
- Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks.
- Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal.
- Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.)
- The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.
- Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin.
- To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard.
More about "british sponge recipes"
VICTORIA SPONGE CAKE RECIPE - NYT COOKING
This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Cuisine british
Calories 461 per serving
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Cuisine british
Calories 461 per serving
- Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
See details
STEAMED SYRUP SPONGE PUDDING RECIPE - BBC FOOD
Try the Hairy Bikers’ recipe for a classic steamed syrup sponge, simple to make and guaranteed to impress.
For this recipe you will need a 1.2 litre/2 pint pudding basin.
From bbc.co.uk
Reviews 4.9
Cuisine British
From bbc.co.uk
Reviews 4.9
Cuisine British
- To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard.
See details
SCHOOLDAYS TREACLE SPONGE RECIPE - BBC GOOD FOOD
A syrupy basin pudding with a moist sponge and sticky sauce – a Great British tradition with retro charm
From bbcgoodfood.com
Total Time 2 hours
Category Dessert, Dinner
Cuisine British
Calories 763 calories per serving
From bbcgoodfood.com
Total Time 2 hours
Category Dessert, Dinner
Cuisine British
Calories 763 calories per serving
- Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.
See details
VICTORIA SPONGE CAKE RECIPE - NYT COOKING
This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Cuisine british
Calories 461 per serving
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Cuisine british
Calories 461 per serving
- Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.
See details
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Great sponge cake recipe, works perfect. I did some variations to make a "Light Dessert". Substituted half of sugar by Splenda and instead of butter used Blue Bonnett. I used as a roll cake with light cream and splenda, strawberries, and add the juices of the strawberries to moist a little the sponge.
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