Shoeburyness Pudding
Discover the charm of traditional British cuisine with Shoeburyness Pudding, a delectable steamed dessert boasting a rich combination of golden syrup, zesty citrus, and warming spices. This nostalgic treat starts with a luscious layer of golden syrup that caramelizes as it steams, infusing the pudding with an irresistible sweetness. A light and fluffy batter, enriched with fresh breadcrumbs, self-raising flour, and the fragrant zest of lemon and orange, features a hint of ground ginger for a subtle spicy kick. Steamed to perfection, this pudding is the ultimate comfort food, perfect for gatherings or a cozy evening treat. Serve it warm with custard, a dollop of cream, or an extra drizzle of golden syrup for a truly indulgent dessert experience. Perfect for fans of timeless desserts, Shoeburyness Pudding is a surefire way to satisfy any sweet tooth.
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Recipe Information
Ingredients
- 150 g Golden syrup
- 100 g Fresh breadcrumbs
- 100 g Self-raising flour
- 100 g Butter
- 100 g Light brown sugar
- 2 large Eggs
- 2 tbsp Whole milk
- 1 Zest of lemon
- 1 Zest of orange
- 1 tsp Ground ginger
- 0.5 tsp Baking powder
- 1 pinch Salt
Instructions
Grease a 1-liter pudding basin with butter and set it aside.
Pour the golden syrup into the base of the prepared pudding basin, ensuring it evenly coats the bottom.
In a large mixing bowl, cream together the butter and light brown sugar until pale and fluffy.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the lemon and orange zests, as well as the ground ginger, for a zesty and spiced flavor profile.
In a separate bowl, combine the breadcrumbs, self-raising flour, baking powder, and a pinch of salt. Gradually fold this dry mixture into the wet ingredients.
Add the milk and gently mix until a smooth batter is formed. Do not overmix.
Spoon the batter into the pudding basin over the golden syrup. Smooth the top with the back of a spoon.
Cover the pudding basin with a layer of parchment paper, followed by a layer of foil, and tie it securely with kitchen string.
Place the pudding basin into a large pot and fill the pot with boiling water until it comes halfway up the sides of the basin.
Cover the pot with a tight-fitting lid and steam the pudding over low heat for 1.5 hours, checking occasionally to top up the water if necessary.
Carefully remove the pudding basin from the pot and allow it to cool for 5 minutes before turning it out onto a serving plate.
Serve warm with custard, cream, or a drizzle of additional golden syrup for an indulgent dessert.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 381 mg | 17% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 38.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
