PROS
Moist and full of syrupy goodness
CONS
Time-consuming recipe
HEALTH & BENEFITS
The Hollygog Pudding does not have any significant health benefits, as it is a sweet dessert high in calories and sugar.
Prep
30 minCook
240 minReady In
270 minLevel
DifficultRating
/rating_off.png "1 Star")
Loading...| 225 g plain flour , plus extra for dusting | |
| 1 pinch salt | |
| 115 g chilled butter , diced | |
| 3 tablespoons cold water | |
| 6 tablespoons golden syrup | |
| 250 ml whole milk | |
| custard or cream |
The Old Farmhouse Bakery Hollygog Pudding-Golden Syrup Pudding is a traditional British steamed pudding that has been enjoyed for generations. The moist and comforting pudding is made with a delicate pastry crust that encases a rich and gooey golden syrup filling. It is a dessert that is sure to warm hearts and satisfy sweet cravings. This dessert is time-consuming to prepare, but the end result is so delicious that it is definitely worth the effort. The Hollygog Pudding can be enjoyed on its own, but it is traditionally served with custard or cream. It is perfect for cool winter nights or as a comforting dessert after a long day.
| 1. | Preheat the oven to 180C/160C fan/gas 4. |
| 2. | Sift the flour and salt into a bowl and rub in the butter until the mixture looks like breadcrumbs. Add the cold water a little at a time, mixing until the dough comes together in a ball. |
| 3. | On a lightly floured surface, roll out the pastry to 3mm thick, and use a 1.5l pudding basin to cut out a circle that's slightly larger than the top of the basin. |
| 4. | Spoon the golden syrup into the bottom of the pudding basin and pour in the milk. Place the pastry circle on top of the basin and press it down lightly. Trim any excess pastry from around the edge of the basin, leaving a 2cm overhang all around the edge of the basin. Fold this overhang over the top of the pastry and press it down lightly. |
| 5. | Cover the basin with a pleated circle of greaseproof paper and then a pleated circle of foil, then tie some string around the top of the basin to secure the paper and foil in place. |
| 6. | Place a trivet in the bottom of a large lidded saucepan, and place the pudding basin on top of the trivet. Pour boiling water into the pan so that it comes up to halfway up the side of the basin. Cover the saucepan with a lid and simmer for 3-4 hours, or until the pastry is cooked and the pudding has swollen and risen. |
| 7. | Carefully remove the pudding basin from the saucepan and allow the pudding to sit in the basin for a couple of minutes before turning it out onto a serving plate. |
| 8. | Serve with custard or cream. |
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