I lost it this weekend. Completly lost my baking mojo. I was a disaster in the kitchen and if it could go wrong, it did go wrong. As soon as I post my recipe on a Sunday, I immediately start plotting and planning my next bake. I read books, look at blogs, dream about past baking successes (this happens a lot, I wake up dissapointed when I realise I wasn’t actually eating cake) and cobble together ideas until I come up with a bake I am happy to share with you, my gorgeous readers (flattery gets you everywhere). So le grande plan for this weekend was a delectable fusion of cheesecake, honey and blueberries in a cupcake. Generally, I hate cupcakes. I want a piece, no no, I want a SLAB of cake. Not a cupcake for it will not satisfy any cake fanciers appetite. However, I thought as it was quite a rich bake a smaller offering in cupcake form would work. But I was wrong. When I opened the over door I was greeted by overflowing, burst cake cases with volcanic blueberries and a bready textured cake. Not good at all. When this happens, I have a little tantrum. I put on a pout, slam the cupboard doors and occasionally I boarderline on tears, actual tears. Its not a pretty sight. What a waste of expensive ingrediants! Of my time! Shattered cake dreams! I also attempted the honey cream cheese icing as they were in the oven. That too was a failure as I bought medium fat cream cheese instead of full fat which lead to a runny icing that would not hold its own. Failed icing plus failed cake = MEGA FAIL.
I eventually get over it after multiple cups of tea and forcing the BF to tell me how amazing I am at baking and that all great bakers learn from their mistakes. And its true, you don’t improve at anything unless you keep trying. Noone taught me how to bake, my mum can do some great old school bakes however generally all my own developed recipes are perfected through practise and working out what does and doesn’t work but more importantly, why. So don’t get defeated if your sponge sinks in the middle (too much raising agent or you opened the door too soon), your custard goes lumpy (you tried to cook it too quickly) or if it burns (oven too high, duh). Brush it off, get your apron back on and try again!
This week I present to you the perfect pudding. Pudding is not dessert. Dessert is some unsatisfying, fancy suggestion of something sweet on a plate. On a Sunday, whilst watching Countryfile and bonding with the sofa, you want a proper pudding. And this my lovers is it. Now to be honest, this was not my first choice to post this week. As already explained, what I had planned was a catastrophy but it must have been fate because once I ate this, I realised had you missed out on this pudding, your life would be incomplete. Be warned, you must wear trousers with an elasticated waist band before attempting to eat this.
Blueberry and golden syrup steamed sponge proper pudding
- 175g unsalted butter, softened, plus extra for greasing
- 6 tbsp golden syrup
- 175g golden caster sugar
- zest 1 lemon
- 3 large eggs, beaten
- 175g self-raising flour
- 4 tbsp milk
- 150g blueberries
- Use a small knob of butter to heavily grease a 1-litre pudding basin or glass bowl. Pour the golden syrup into the bottom of the bowl.
- Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, add the milk and finally, the blueberries.
- Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Serve with lashings of custard, ice cream or cream.