oh that’s good, that’s very good

Those of you who know rick from old, know how we affectionately call him pudding boy. Not cause he is tubby, but simply because he loves his puddings, and the more english they are the better. I consider myself quite a good cook and am constantly coming up with delicious meals from limited ingredients, but never get to making the pudding stage either because I’m too tired or have run out of time or both. Also I can’t eat them because they do make me tubby.

Rick had left open Nigellas “domestic goddess” book (which is a big fave), on the steamed syrup sponge page, it’s been sitting in the kitchen for a couple of days, staring at me.

Fed up with being drizzled on all day at the farm and being cold, I decided to come home early and make the bloody pudding. It takes two hours to cook, I was quite nervous about it’s success, when the moment of truth arrived I couldn’t have been more chuffed, not just because it looked stunning but it made pudding boy so happy.

And boy did it taste good, it’s a 2 pint pudding, I’ve had about 1/2 pint and rick tried to eat the other 1 1/2 pints but had to give up and is saving the rest for later.
Perfect for such a miserable night….

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3 Responses to oh that’s good, that’s very good

  1. Ana T says:

    You “temptalisers” from HELL…
    Where is the recipe for those common mortals that don't have Nigela's book?
    PS: Love your blog

  2. this is almost the same recipe, tis is easy enough…good luck and keep reading blog, thanx

    Serves: 4 to 6 people

    Take 120g each of butter and caster sugar, cream until light and fluffy. Sift 120g self-raising flour and add this to the creamed mixture along with 2 beaten eggs, a little at a time, beating well. Put 2 tablespoons of golden syrup into the base of a buttered 1.1 litre pudding basin, and pour the sponge mixture over the syrup. Cover securely and steam for 2 hours. For the individual puddings use four greased 175ml pudding basins and steam for 45 minutes.
    Serve with Syrup Sauce and custard.

    Syrup Sauce – 1 dessertspoon cornflour, 150ml water, 2 tablespoons golden syrup, juice of ½ lemon.
    Mix the cornflour with a little of the water, then add all the other ingredients. Heat in a small pan, stirring all the time, until the sauce thickens. Serve hot.

  3. Ana T says:

    Thank you. It seams really easy. And I think that you can add orange or lemon zest for flavour.

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