Click on the image, above to submit to Pinterest.
Heather Sponge Pudding
Heather Sponge Pudding is a modern Scottish recipe for a classic steamed sponge syrup flavoured with heather flower syrup and dried heather flowers. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Heather Sponge Pudding.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesScottish Recipes
There’s nothing to compare to the light, fluffy texture of a steamed sponge pudding. Golden syrup is a classic addition, but in this version chopped heather flowers and heather syrup is used.
Ingredients:
90g
heather flower syrup
40g heather honey
100g unsalted butter, softened, plus extra for greasing
100g caster sugar
3 eggs
110g self-raising flour
1 tsp baking powder
1/2 tsp dried heather flowers, finely chopped
custard or cream, to serve
Method:
Butter a 1 litre pudding basin. Mix together the heather syrup and heather honey in a bowl. Put two tablespoons of this mixture in the base of the prepared pudding bowl.
Combine the remaining syrup and all the other ingredients into a large bowl and beat together using an electric whisk. Start off slowly, then increase the speed and mix for two minutes until all the ingredients are well combined.
Pour the mixture into the pudding basin, on top of the syrup.
Sit a piece of baking parchment on a sheet of foil and form a large pleat in the middle, folding both sheets together (this allows for the pudding’s expansion as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure tightly with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the pan.
Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 90 minutes, until risen and springy to the touch. Top up the boiling water, if necessary, to prevent the pan boiling dry.
Remove the foil and parchment and run the tip of a small, sharp knife around the edge of the pudding to help release it. Turn onto a warmed plate and serve piping hot with custard or cream.
