Khorasan and golden syrup puddings
Item 1 of 1
If you've never tried baking with the ancient grain khorasan before, these puddings are the thing to start with! The nutty, almost buttery flavour of the flour really makes gives you a delicious sponge. Drown in a golden syrup caramel sauce and you'll have a knockout (and easy) dinner party winner.
First published in 2020
discover more:
Ingredients
Metric
Imperial
Khorasan sponge puddings
- 320g of unsalted butter, softened, plus extra for greasing
- 320g of soft light brown sugar
- 6 medium eggs, beaten
- 320g of Doves Farm Organic Wholemeal Khorasan Flour
- 1/2 tsp salt
- 1/2 tsp Doves Farm Baking Powder
Golden syrup sauce
- 300g of golden syrup
- 100g of butter
- 250g of soft brown sugar
- 250ml of créme fraiche
SAVE RECIPE
Equipment
- Individual pudding basins 10
Method
1
Preheat the oven to 180°C/gas mark 4 and grease the pudding moulds with butter
2
Place the golden syrup, butter and sugar in a pan and place over a low heat, stirring to dissolve the sugar into a smooth sauce
3
Meanwhile, sift the khorasan flour, salt and baking powder together in a mixing bowl
4
In a separate bowl, use a wooden spoon to beat the butter and sugar together until pale and fluffy
5
Stir in the eggs, then fold in the dry ingredients
6
Place a tablespoon of the golden syrup mix into the bottom of each pudding mould. Then spoon in the cake batter on top and give the pot a little tap on the counter to level out the mixture
7
Place on a tray then bake in the oven for 25–30 minutes or until a skewer comes out clean
8
Meanwhile, place the golden syrup sauce back over a low heat and stir in the crème fraîche
9
Use a small knife to help release the cakes and serve drizzled with the sauce
Brought to you by Doves Farm
Brought to you by Doves Farm
Follow Doves Farm
First published in 2020
DISCOVER MORE:
Brought to you by Doves Farm
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024