125g golden syrup
100g caster sugar
265g plain flour
¾ tsp bicarbonate of soda
¾ tsp baking powder
165g golden syrup
215ml boiling water
50g golden syrup, warmed
This is a recipe that is full of childhood memories for me. Super Sticky Syrup Sponge was served regularly after family Sunday roasts. I’m the eldest of four and this pud always reminds me of me and my brother and sisters racing through our meal just so we could get to the fantastic pudding that we knew was waiting for us. This pud serves up comfort and laughter for me and a real family moment.
It was always baked in the oven rather than steamed and Mum was always extra generous with the syrup! I think it was my Dad that christened it Super Sticky Syrup Sponge and would challenge us as youngsters to say it as fast as we could like a tongue twister.
The sponge that Mum made was always a plain sponge but since I’ve been serving it after my Sunday roasts I use a golden syrup cake recipe of my own design, a recipe that was in fact developed using my own kMix – which takes all of the hardwork out of it, especially when you’re developing recipes repeating them time and time again. A quick wash of the kMix bowl and I’m ready to try out another version. No adjustments needed to this one though – it’s a winner!
Makes: 1 x 8" pudding
Oven Temperature: 180c/160c(fan)/Gas Mark 4.
Bake Time: 1 hour
- Line the base and sides of an 8” round springform tin with non-stick baking paper, add the 125g golden syrup to the base of the tin.
- Place all the ingredients in the bowl of the kMix adding the boiling water last.
- On a very slow speed mix together the cake batter.
- Increase the speed to medium and mix until all the ingredients are well combined.
- Pour the batter over the golden syrup in the tin.
- Bake in the oven for 1 hour.
- Carefully release the cake, straight away, from the tin and invert onto a serving plate.
- Pour the 50g of warmed golden syrup over the top and serve.
* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.