Syrupy ClemenGold puddings
| Serves: | Makes 6-8 individual puddings |
| Cooking Time: | 10-15 minutes |
| Serving Suggestion: | Pour the hot syrup over the puddings and allow to cool for 10 minutes before serving. |
| Prep Time: | 20 minutes |
Ingredients
- 225 g Butter
- 85 g castor sugar, plus extra for dipping the pastry shapes
- 1/4 cup golden syrup
- 2 juiced and zested ClemenGolds, juiced
- 2 extra-large eggs
- 350 g flour
- 7 1/2 ml baking powder
- 600 ml 1,5 L milk
- 3/4 cup (180ml) cold water
- 2 Tbsp Canola oil
- 1 juiced and zested ClemenGolds, juiced
- 4 tbsp Butter
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Cooking Instructions
- Pre-heat the oven to 180°c and grease 6-8 small oven-proof ramekins.
- Melt together the butter, caster sugar, golden syrup and ClemenGold juice and zest.
- Allow to cool slightly then beat in the eggs.
- Into a separate bowl, sift together the flour and baking powder.
- Add the dry ingredients and milk to the butter mixture, alternating between the two.
- Transfer the batter to the prepared ramekins and place in the oven.
- Bake for 10-15 minutes until the puddings are firm to the touch and a skewer inserted comes out clean.
- To make the syrup, bring all the ingredients to a boil in a small saucepan and allow to cook for 5 minutes.
- Pour the hot syrup over the puddings and allow to cool for 10 minutes before serving.
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