Damian’s SYRUP AND CITRUS SPONGE

SERVES 10

This is a really tasty dessert, with the zest in the sponge and the segments in the base. The syrup just gives it an indulgent sticky topping. The students and customers love this too, when I cook it and sell them in our deli. As you know I teach Hospitality, cake decorating and Hotel management at Wakefield College.

INGREDIENTS

  1. 200G MARGARINE

  2. 200G SUGAR

  3. 4 EGGS

  4. 220GG SELF RAISING FLOUR

  5. GOLDEN SYRUP

  6. 2 ORANGES GRATED/ZESTED AND THE SEGMENTED

METHOD

  1. CREAM THE MARGARINE AND SUGAR, ADD THE FLOUR AND EGGS AND ZEST, THEN BEAT ALL TOGETHER, UNTIL LIGHT AND FLUFFY.

  2. PLACE A COUPLE OF SEGMENTS INTO THE BOTTOM OF AN INDERVIDUAL STEAMER POT/BASIN (THE XMAS PUDDING PLASTIC POTS YOU GET EACH CHRISTMAS ARE GREAT FOR THIS JOB)

  3. POUR A LITTLE SYRUP ON TOP OF THE SEGMENT.

  4. PLACE A SPOON FULL OF CAKE MIXTURE ON TOP OF THE SYRUP

  5. COVER WITH FOIL AND SEAL SHUT

  6. STEAM FOR 1 ½ HOURS UNTIL COOKED AND THEN TURN THEM OUT.

  7. SERVE WITH VANILLA CREAM OR THIKC CUSTARD.

“SORRY THIS IS A BIT OF A WINTER PUDD, BUT I JUST LOVE A STEAMED PUDDING AND CUSTARD ANY TIME OF YEAR”!!

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@The Darton Arrow. Website by Phil Ruston Design & I.T.

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