Saturday, February 23, 2013
This Hugh Fearnley-Whittingstall recipe for syrup sponge works just as well with gluten-free flour (I used Doves self-raising). Being someone who likes to add as much flavour to a dish as possible, even at the risk of overloading it, I also included the zest of a lemon and a teaspoon of vanilla extract.
I greased my pudding bowl with a little oil, rather than butter. But the sponge still got stuck in places, as you can see.
I wrapped the bowl in kitchen paper, and then in three layers of foil – first placing the foil on the top and wrapping, then repeating the process from the bottom, then returning to the top. I did not need string. I placed the wrapped bowl in a steaming basket inside a large saucepan.
Like the wheat flour version, this steamed pudding turns to stodge when kept. It’s not unpleasant, but quite unlike the fluffy concoction that emerges hot from the bowl.