It's a Golden Winter
Tonight as I write these words I can hear a tap, tap, tapping as my steam puddings dance in their big pot of simmering water. And guess what? They’re not just any old steam puddings – I’m talking golden syrup puddings! It’s been years since I’ve had a tin of golden syrup in the house but a month or so ago we were filming an episode of World Kitchen (due back on air SOON on TV3!) and I had decided to make a pecan pie, which required golden syrup. I delighted in purchasing a big old tin of the stuff. Sure, you can buy it in plastic squeezy bottles these days but that’s not for me. I like to prize off the lid with a spoon to reveal the liquid gold, dripping in big sticky raindrops from the lid.
Growing up, mum used to make a pudding nearly every night and steamed puddings often featured. The plum ones were ok but a bit tart, the raisin ones meant we were running out of bottled fruit and the golden syrup ones? Well they just seemed like the best ones by a mile. I couldn’t figure out why we didn’t have these all the time.
Now I love being all grown up because it means I can have golden syrup puddings as often as I want! So go on, dig out your Edmonds Cookery Book (page 213 in my edition) and whip one up, they’re worth the effort. I up the butter, reduce the sugar, use a little less flour and make them in individual little ramekins. Now that’s how to turn a cold winter golden.
Cook, eat and enjoy!