This recipe is based on the English Steamed Sponge Pudding which typically uses golden syrup and black treacle. I created this recipe when I moved to the United States from Europe and have replaced the golden syrup and treacle with maple syrup. All my friends here love this American derivative of a very old and traditional English recipe.
6 to 8
7 tablespoon maple syrup
6 oz self-raising flour 1teaspoon baking powder
1½ sticks unsalted butter - softened
3 large eggs
6 oz soft light brown sugar
You will also need:
4 cut-sized pudding basin, well buttered
Parchment paper, 16 x 12 inches
No nutrition information available
Put 3 tablespoons of the maple syrup in the bottom of the buttered pudding basin. Sift flour and baking powder into a bowl. Cream the butter and sugar until light and fluffy. Add eggs, 1 at a time to butter/sugar mixture and mix well after each addition so that eggs are well incorporated. Then add 1 tablespoon of maple syrup and mix well, about 2 minutes. Add flour to the batter 1 spoonful at a time and mix until well incorporated, but do not over beat otherwise pudding batter will be tough.
Spoon pudding mixture into the pudding basin. Place a sheet of the aluminum foil over the sheet of parchment paper and make a pleat down the center. Place foil-side up over the pudding basin with the pleat running across the center (this will allow for the pudding to rise). Press the parchment/foil cover over the basin sides so that the pudding is completely covered then tie string all the way round the basin rim to seal the parchment-foil cover. Trim off excess parchment and foil. Place the pudding into a large saucepan and pour boiling water into the pan ¾ of the way up the side of the pudding basin. Cover with a lid and steam for 2 hours checking the water level every 45 minutes. If necessary, add a little boiling water to keep up the level.
To serve, remove pudding basin from sauce pan and remove parchment/foil cover. Loosen the pudding from the basin sides using a sharp knife and invert on to a warmed platter. Pour an extra 3 tablespoons of maple syrup over the pudding before taking to the table. Serve with warm custard or vanilla sauce.