Late one afternoon we were out and about checking tanks and feeding the horses and for the first time I noticed the shadows formed by the olive trees in our sheep yards. Sarah from Chantille Fleur this photo reminded me of you.
In completely unrelated news one night last week the kids requested golden syrup pudding and I agreed. An unnecessary intake of sugar and butter perhaps, but it did fill the kitchen with glorious smells and happy food memories.
Golden Syrup Pudding
¾ cup golden syrup
I cup brown sugar
225g self-raising flour
1 egg, lightly beaten
½ cup milk
1 tbsp plain flour
1 ½ cups boiling water
Preheat oven to 180°C. Grease a six cup capacity ovenproof dish. Place butter and ½ cup golden syrup in a saucepan and heat on medium, stirring until combined. Remove from the heat and allow to cool for 10 minutes. In a large bowl, combine ½ cup of brown sugar and the self raising flour. Make a well in the centre and pour in the melted butter mixture, egg and milk. Mix. Spoon into the prepared dish. Mix remaining ½ cup brown sugar and plain flour and sprinkle over the top. Combine boiling water and remaining ¼ cup of golden syrup. Gently pour over the pudding top and bake in the oven for 30-40 minutes or until a skewer comes out clean.
Serve with cream or ice-cream, as if you need to be told.
** If you can squeeze in a little extra boiling water I would encourage it! More water makes more of the delicious sauce that magically forms under the pudding itself.
Are you noticing any golden light?