Tuesday, 7 May 2013

Lemon and Almond Syrup Pudding

What is that golden rondure I see before me, filling me with warmth, invigorating me and rejuvenating my spirit? Could it be the sun? Well yes, but what about that OTHER thing? That sweet and syrupy devil? Why it's my lemon and almond syrup pudding! Inspiriting, gladdening and gluten free it is equally befitting both shared with your beloved or shamelessly gobbled down all by yourself. So have at it you baking conquistador, your kitchen awaits!

Prep time: 20 Mins
Baking (Well, steaming) time: 60 Mins
75g Unsalted Butter (Softened)
75g Caster Sugar
1 Large Egg
The zest of 1 Lemon
100g Ground Almonds
1/2tsp Baking Powder
3Tbsp Golden Syrup
The juice of half a lemon

No preheating required this time, instead fill the kettle and put it on to boil, then thoroughly grease a small (1 Litre) pudding bowl or heat proof dish. In a mixing bowl cream together the butter and the caster sugar. In a separate bowl whisk the egg until pale and frothy, then mix gently into the creamed butter and sugar. Fold through the lemon zest, ground almonds and baking powder until evenly combined. 

Pour the golden syrup and lemon juice into a small dish and heat through for 30 seconds in the microwave. Give them a quick mix to loosely combine then pour into your prepared bowl, followed by the sponge mixture. It should reach about two thirds of the way up. Place a sheet of foil over a sheet of baking paper, pleat in the middle (Which will allow it to expand during steaming), then place baking paper side down on top of the little pudding bowl. Fold over the edges and tie tightly around with string to secure, then place in a large saucepan. Pour in the boiling water from the kettle around the pudding bowl, about half way up the side of the bowl, the place on a securely fitting lid. Bring the water up to a gentle simmer and leave to steam for 60 minutes.

When the pudding has steamed carefully remove the bowl from the saucepan and place on tea towel for 5 minutes, before turning out onto your serving plate. If you have any little nuggets of syrupy sponge left in the dish you can spread them easily over the top with the back of a teaspoon. Serve with cold cream, ice cream or custard, as well as plenty of theatre.

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