So, here we are, 2012. How bad was it that we started a new year on a Sunday?! I’m sure all those good intentioned healthy eating resolutions were postponed until today. Mine certainly were.
For the first time in six year, Kris and I decided to shun the parties, clubs, pubs and firework displays in favour of spending the night in our new home with only ourselves and the cats for company. A night in with a home cooked meal, a few strawberry beers and rubbish TV was just what the doctor ordered after an exceedingly hectic festive season.
Our New Year was rang in with very full tummies following these delicious pots of syrupy goodness. Reminiscent of those boil in the tin puddings from my early childhood they’re simply sugary sweet tins of nostalgia. The second I saw these puddings baked in the iconically British Golden Syrup tins I just had to try them. I’ve been collecting syrup tins for months just waiting for an excuse to give them a whirl. If, unlike me, you don’t go through tins and tins of treacle you can always bake these little puds in ramekins or heatproof glass jars.
Golden Syrup Pot Puddings
150g chopped dates soaked in 125ml of hot, black tea for 2hrs
375g golden syrup
50g unsalted butter
150g light brown sugar
2 large eggs
150g plain flour
1tsp baking powder
Preheat the oven to 180C.
Drain the dates and put aside. Whisk butter and sugar together until light and creamy, add the eggs mixing well after each addition. Add dates to the butter mixture before folding in the flour and baking powder.
Pour 2tbsp of the golden syrup into each tin, tipping as you pour to coat half way up the sides of the tin. Divide the pudding batter between the tins and place on a baking sheet.
Bake in the preheated oven for 20 minutes or until the pudding is golden and springs back when you touch it. Allow the tins to cool for 5 minutes before serving topped with a scoop of vanilla ice cream.