Khorasan and golden syrup puddings
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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.
Ingredients
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
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
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Khorasan and golden syrup puddings
