We always like a pudding
after our Sunday roast and when we can we use some sort of fresh
fruit to make an oaty crumble. If we have nothing in then our other
option is a microwave sponge pudding. They take very little time to
prepare and obviously by using a microwave they cook quickly as well.
I've made them with chocolate and lemon curd but I'm always on the
lookout for new flavours to try it with. I recently got sent a
selection of maple syrups and carob fruit syrup from Clarks
and thought they would make a good pudding.
Before Sunday came along we
used some of the No.1 Light Grade Maple Syrup on our Saturday bunch of streaky bacon
on English muffins. There's hint of chocolate taste in this maple
syrup but it really does work well with bacon.
For the sponge pudding we
went for the Pure Canadian No. 1 Medium Grade Maple Syrup. This has a much darker
colour and is richer in flavour so is perfect for cooking with. Don't
skimp on the maple syrup as this is what is giving the majority of
the flavour. We went old school with ours and served it with custard.
Equipment:
2 pint (1 litre) Pyrex glass bowl, electric whisk/beaters, spatula
Ingredients
4tbsp
(60ml) Maple syrup
4oz
(110g) Unsalted butter, softened or baking spread plus a little extra
for greasing
4oz
(110g) Caster sugar
4oz
(110g) Self raising flour
2
Large eggs
1
tsp (5ml) Vanilla extract
2tbsp
(30ml) Milk
Method
1. Grease
the glass bowl and pour in the maple syrup.
2. In
another large bowl cream the butter and sugar with the electric whisk until all they are light and fluffy.
3. Beat
in the eggs one at a time adding a little of the flour.
4. Sieve
in the rest of the flour and then fold in with the vanilla extract
and milk.
5. Spoon
into the glass bowl taking care to make sure the maple syrup doesn't
leak over the top.
6. Cook
on HIGH for 5-7 minutes (based on 750 watts) until the sponge is
springy but cooked.
7. Run
a spatula round the edge of the bowl to help loosen it and turn out
onto a plate.
I was sent a selection of syrups from Clarks for review purposes. No payment has been made for this post. Words and photographs my own.
I was sent a selection of syrups from Clarks for review purposes. No payment has been made for this post. Words and photographs my own.
Oooh, lashings of maple syrup! I do love a good sponge pudding. It's that time of year again....
ReplyDeleteYou can't beat a sponge pudding whe it starts to go colder.
DeleteWow, I would never have thought you could make a sponge pudding like that x
ReplyDeleteI used to make them at university as we only had a hob and a microwave.
DeleteI've never made a cake in the microwave. I'm pinning this so we can have a go :)
ReplyDeleteWe all love Maple Syrup.
ReplyDeleteI will have to try your recipe one day soon.
This looks amazing so yummy.
ReplyDeleteyummy... I don't make sponge puddings often as we don't have a microwave so they take a lot longer!
ReplyDeleteI am almost wanting to reach through the screen for that pudding, one of my favourites x
ReplyDeleteI love sponge pudding but have not had it for years. This looks delicious!
ReplyDeleteThis looks so nice and delcious. Am pinning in the hope I will make it some day soon.
ReplyDeleteThis looks delicious. I make waffles at the weekend and they aren't complete without lashings of maple syrup
ReplyDeleteI've never tried maple bacon before, but good GOD that first cake looks delicious!
ReplyDeleteSara | This Girl Loves
I love maple syrup! There are definitely different qualities though but the Canadian maple syrup is so yummy.
ReplyDeleteOh my goodness these sounds delicious - I do love maple syrup pudding so I will have to give this a try ASAP! x
ReplyDeleteJust made this for my family but substituted maple syrup for golden syrup, and it was gorgeous
ReplyDelete