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Khorasan and golden syrup puddings

Khorosan and golden syrup puddings


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  • 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 khorasan flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • Golden syrup sauce

  • 300g of golden syrup
  • 100g of butter
  • 250g of soft brown sugar
  • 250ml of créme fraiche
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Preheat the oven to 180°C/gas mark 4 and grease the pudding moulds with butter
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
Meanwhile, sift the khorasan flour, salt and baking powder together in a mixing bowl
In a separate bowl, use a wooden spoon to beat the butter and sugar together until pale and fluffy
Stir in the eggs, then fold in the dry ingredients
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
Place on a tray then bake in the oven for 25–30 minutes or until a skewer comes out clean
Meanwhile, place the golden syrup sauce back over a low heat and stir in the crème fraîche
Use a small knife to help release the cakes and serve drizzled with the sauce
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