A Syrup Steamed Pudding for our Daughter Leaving Home

Tissues at the ready – here’s last week’s sad Mint column to mark  my daughter leaving home along with a recipe for her favourite pudding…
By the time you read this, our daughter will be looking back on her first week of university in the north of England, probably relieved that the initial few terrifying days are behind her; hopefully starting to settle into her course and make new friends. Meanwhile, back in Delhi, her parents are still stifling a sob every time they pass her empty bedroom and marvelling at how one family member can take with her 60% of the household noise.
For us, of course, this moment has come too soon but then our little girl has always been in a hurry to get on with life. She arrived suddenly and dramatically while her father was still filling up the birth pool; she talked before she could walk and is now cracking on with her dream of studying acting at the tender age of 17.
As the East Riding of Yorkshire starts to wonder what’s hit it, we’re wondering if we’ve done enough to prepare her for the rest of her life. After seven years of living in India, we worry whether she’ll ever get the hang of using a washing machine, shopping in supermarkets and the Green Cross Code (a 1970s British road safety initiative—“Stop, Look, Listen, Think”).
The only thing I know for sure is that on the night before she left home, she ate all of her favourite foods, choosing pakoda-like cauliflower fritters, spicy chicken couscous and a steamed syrup pudding. Steamed puddings are traditional British fare, essentially a cake mixture which is steamed in a bowl rather than baked in a tin. There are many versions, including Christmas Pudding and Spotted Dick, but in our family the syrup variety is the only one we ever make.
One of my own earliest food memories is of the unbearable anticipation of the sound of the pudding basin rattling away for hours on the stove. The soft, sweet, sticky taste is like a great big hug on a cold wet day—guaranteed to soothe away most of life’s little disappointments. So far, the only thing I’ve found it hasn’t worked for is Empty Nest Syndrome.
 Syrup Pudding with Fresh Vanilla Custard
Serves 5
Ingredients
For the pudding
4 tbsp golden syrup
100g butter, plus a little extra for greasing
100g caster sugar
100g plain flour
2 level tsp baking powder
2 eggs
2 tbsp milk
For the custard
500ml single cream (or 250ml thick cream and 250ml milk)
1 whole vanilla pod, split in two
5 egg yolks
2 tbsp caster sugar
Method
You will need a 1-litre pudding basin with a tight-fitting lid (mine is plastic with a plastic lid but my mother used a glass bowl covered with greaseproof paper tightly tied on with string). Fill a kettle and when the water has boiled pour about 2 inches into a large pan and place over a low heat.
Lightly grease the inside of the pudding basin. Spoon the golden syrup into the bottom of the basin.
In a large mixing bowl, weigh out the butter, sugar and flour, then add the baking powder, eggs and milk. Beat together with a hand-held mixer until completely smooth, then pour into the basin on top of the syrup. Smooth the top of the mixture and put on the lid—this has to fit snugly so that no water gets into the sponge during cooking. Carefully lower the basin into the simmering water, cover the pan with a lid and let it bubble away for an hour or so. Check every so often to make sure the water hasn’t evaporated—if it’s getting a little low, add more hot water from the kettle.
To make the custard, first separate the eggs and put the yolks in a large bowl with the sugar. Mix the two together well. Put the cream into a thick-bottomed saucepan, scrape the vanilla seeds in, add the pod and bring to the boil. Take off the heat and leave to cool slightly. Then pour the vanilla cream into the egg yolks, sugar and whisk well. Clean and dry the pan, then pour the custard mixture back in.
Over low heat, and whisking constantly (to avoid lumps and curdling), bring the custard to boil. It should be perfectly smooth and in no way resemble sweet scrambled eggs. If you think the mixture is in danger of curdling, take it off the heat and place it over a bowl of ice, then whisk like fury.
When the pudding is ready, lift the basin out of the water and remove the lid. Place a large plate on top and flip the pudding over on to it. It should be golden and sweet smelling with a little puddle of syrup.
Serve hot with the fresh custard.
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5 thoughts on “A Syrup Steamed Pudding for our Daughter Leaving Home

  1. An elderly cousin-in-law told me that when he was a little boy in the north of Scotland his mother noticed he was uncharacteristically quiet one Sunday lunchtime. She asked him what he was thinking about and after a long, long pause for consideration he said, ‘syrup’. ‘Syrup?’ asked his mother. ‘Just syrup?’ There was another long pause. ‘Syrup sponge,’ he finally said. ‘It is,’ he informed me 70 years later, ‘a very deep subject’.

  2. Oh wow! I just bought a bottle of Golden Syrup a couple of days back and was wondering what to do with it! You gave me the perfect thing!!

  3. Good luck to your daughter. Having lived in India, I would have thought she should have been used to shopping and crossing the street. That comes across as strange that she does not know these two basic things

  4. Why wouldn’t your daughter be able to operate a washing machine?! My unlettered maid has one at home and has got the hang of it! Neither is shopping at a supermarket very complicated.
    Did you say all this in jest, Pamela? It is one thing if you are living in a monastery in the Himalayas but to be living in the capital city of India and be clueless. . .

  5. Anita – yes, a bit tongue in cheek. But seriously after 7 years in India, my kids think groceries magically appear at the door and you go everywhere by car. They actually have no idea how to cross the road at home with the green man etc. And washing too just seems to get done. I don’t doubt they’ll learn but at the moment they’re a bit clueless!

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