This video shows how to make a Syrup Steamed Sponge Pudding - a soft, fluffy sponge topped with golden syrup and gently steamed to perfection. It’s a classic British dessert that’s warm, comforting, ...

To make the batter, cream the caster sugar and 125g of butter in a mixing machine until pale. Add the eggs, one at a time, and combine. Add the flour, vanilla seeds, breadcrumbs and ground almonds and ...

The British know full well what to do when the weather reverts to its grim, wintery default: make puddings. From trifles and jam roly-poly to bread and butter pudding and spotted dick, this is the ...

Serves 4 to 6. Recipe is reprinted with permission from “Home Made Christmas” by Yvette van Boven. The author writes, “Pudding is an Anglo-Saxon term referring to steamed or cooked cake. You could ...

There's something deliciously satisfying about a warm golden-syrup sponge pudding. Pleasure in every mouthful. Serves: 6 Preparation Time: 35 minutes Cooking Time: 1 hour 45 minutes, five minutes ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

1. Beat the sugar and butter together with a wooden spoon (or electric beaters), until smooth and creamy. Add the eggs one at a time, beating between each addition, until smooth. Add the syrup, ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Steamed puddings are not the stuff of everyday suppers. Rather like Christmas, it’s better to think of them as a ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. 1. Mix the flour, baking powder, sugar and salt in a large bowl and add the cold butter. Rub the ...

1. Cream the butter, sugar and lemon rind until light and fluffy. Beat in the eggs, a little at a time, until the mixture is light. Fold in the flour, salt and ginger and mix well. Pour in enough milk ...

Sponge puddings are a classic and every English food writer has a version. I loved reading this from the late Michael Smith, published in Fine English Cookery, about his pudding recipe. I have ...