We have a truly special treat in store for you, straight from the heart of Peter Sidwell’s Kitchen Live cookery show. Join us on this culinary journey as we explore a dessert that’s not just a recipe but a warm embrace, a baked syrup sponge that’ll leave your taste buds dancing with delight.
Imagine the coziness of your favourite chair, the aroma of something sweet wafting through the air, and the anticipation of a delectable dessert. That’s what a baked syrup sponge brings to your home – a slice of comfort, a dash of nostalgia, and a whole lot of homemade happiness.
So, gather your ingredients, preheat those ovens, and let the magic of baked syrup sponge whisk you away to a world of culinary bliss. With Peter’s expert guidance and a sprinkle of enthusiasm, you’ll soon be savouring your very own slice of heaven.
Ingredients
Sponge
140g self-raising flour
100g soft light brown sugar
60g unsalted butter, melted
1 large free-range egg, lightly beaten
125ml milk
1 Tbs golden syrup
1 tsp vanilla essence
Golden Syrup Sauce
100g soft light brown sugar
2 Tbs golden syrup
300ml boiling water
Here’s how:
Preheat the oven to 190 degrees
Lightly grease a suitable pudding pan
In a large bowl, sieve flour and sugar
In a separate bowl, beat egg, milk, melted butter, syrup and vanilla
Add the wet mix to the dry mix
Whisk until well combined and the batter is free of lumps
Pour the batter into pudding pan.
To make the sauce, combine the sugar, golden syrup and boiling water until the sugar and syrup are dissolved into the water
Using the back of a spoon as a guide, slowly pour the sauce onto the batter
Place the tin in oven and bake for 30 mins or until the sponge is fully baked. To test this, press the top of the sponge and if it springs bake it’s baked, if not return to the oven for a further 5 to 10 minutes.
Remove from the oven and leave to cool for a couple of minutes as the sauce will be very hot.
Carefully turn the cake out onto a plate, as you lift the tin the sauce will cascade down your beautifully baked sponge.
Serve with your Chantilly cream, ice-cream, custard.
Follow along with Peter Sidwell to create the perfect British Pudding.
Head over to Peter Sidwells Instagram to see more of of his recipes and live cook alongs or explore more of our recipes on our website by heading to our Inspiration page.
