Boat Drinks  

Go Back   Boat Drinks > General > Food for Thought

Reply
 
Thread Tools Display Modes
Old 20-08-2007, 21:22   #1
goldilocks
Abandoned Ship
 
Join Date: Jul 2006
Posts: 335
Default the prefect syrup sponge?

i'm after some advice really...
i make a mean sponge, i am ok at usual bakery type things
but the perfect syrup sponge escapes me

how do you masters of the kitchen stop your syrup absorbing into your sponge?
how do you cook it through without burning the top?

my idea:
greased, floured pudding basin
syrup in the bottom
sponge mix on top
whack into the oven
take out when the knife blade comes out clean

it's always 'ok' but never 'awesome'

where am i going wrong?

thanks in advance!!

xx
goldilocks is offline   Reply With Quote
Old 21-08-2007, 06:39   #2
Dymetrie
A large glass of Merlot
 
Dymetrie's Avatar
 
Join Date: Jun 2006
Location: Letchworth with a Lightsaber
Posts: 5,819
Default

A syrup sponge should be steamed, not cooked in the oven.

Here's a nice link with a recipe

GOod luck, hope it helps
__________________

Khef, Ka and Ka-Tet....
Dymetrie is offline   Reply With Quote
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT +1. The time now is 03:47.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.