Juliet Sear's easy syrup sponge
If you’re in need of something golden and sweet to combat these cold winter nights, Juliet Sear has the perfect recipe.
Juliet's serving up a spoonful of nostalgia by baking a retro British favourite - easy syrup sponge.
Easy syrup sponge
Serves: 10-12 slices
275g golden syrup
Juice and finely grated zest of 1 lemon
275g softened salted butter
275g golden caster sugar
1 tsp vanilla bean paste or extract
4 large free range eggs
½ tsp baking powder
275g self raising flour
Cream or ice cream, to serve
Preheat the oven to 170℃, 160℃ fan, gas 3. Grease a 23cm / 9 inch round fixed-base cake tin then line the sides and base with non-stick parchment - fold the bottom of the side liners leaving 1cm of excess to fold into the base, then line over the top with a 9” circle of baking paper. Grease this again on the inside on the base and sides to aid easy release.
Mix the golden syrup with the juice and zest of the lemon in a bowl
In a separate bowl, cream the butter, sugar and vanilla with a stand mixer. Add in the eggs one by one.
In a bowl, whisk ½ tsp of baking powder into the self-raising flour
Add the dry ingredients in two parts mixing in between each addition until just combined. Now add the milk and give a final light mix (be careful not to over mix as the sponge will become tough).
Pour the syrup mixture into the prepared tin and make sure it has evenly spread out. Gently dollop the sponge mix evenly over the syrup base. Go around the outside edge with the batter first so it is against the edge of the tin and work inwards to trap in the syrup below. Smooth over with the back of a spoon or a small pallet knife to make sure the sponge is evenly spread out.
Bake for 45-50 minutes until golden brown and cooked through. Leave in the tin for 10 minutes while you get your custard or ice-cream ready, then find a large lipped plate and carefully turn out the pudding.
Slice into wedges and serve hot along with your preferred accompaniment! Any leftovers can be kept in the fridge for a few days and reheated, or frozen too.