1 Kg and 200 gr of cane sugar
50gr of water
600gr of boiling water
50ml of lemon juice
Pour the first 200 grams of sugar together with 50 grams of water at room temperature in a non-stick pan. Put on low heat to ensure that sugar take a golden color. Now add the boiling water, lemon juice and a kilo of sugar then simmer over low heat for 1 hour. Once it is burnished, verify the consistency of liquid honey. Let cool and place in jars for preserves, you will keep for about six months.
a bit of butter for greasing 4 ceramic jars
4 tablespoons golden syrup
125gr of flour
1 pinch of salt
75gr of sugar
75g of butter
3 tablespoons milk
1 spoon of vanilla extract
Grease the four jars with butter then add a tablespoon golden syrup in each.
Sift the flour and salt in a bowl. Add sugar, butter, eggs, milk and vanilla extract and a pinch of salt. Use a wooden spoon to beat the mixture for 2min. Divide the mixture in equal parts by filling the jars that cover with a little of foil. Place the jars in a water bath in a pot, cover with lid and cook steamed for 30min. Once cooked, drained pots on saucers. The pudding is served hot with the golden syrup perhaps with the ice or the vniglia creama.
1 Kg e 200gr di zucchero di canna
Versate i primi 200gr di zucchero insieme ai 50gr di acqua a temperatura ambiente in una pentola antiaderente con il fondo alto. Mettete su fuoco a fiamma bassa per fare in modo che lo zucchero caramellizzi e prenda un colore dorato.
Ungere i 4 vasetti col burro quindi inserire un cucchiaio di golden syrup in ognuno.