Steamed Golden Syrup Pudding
Method
Step 1
Line the pudding moulds by smudging the butter in the creases.
Step 2
To make the breadcrumbs, cut the QBA Ciabatta Lunch Roll into slices and remove the ends. Then, blitz the bread slices in the Robot Coupe until they form into breadcrumbs. Once they have become fine crumbs, pour them into a separate bowl and put aside.
Explore Goodman Fielder Food Service’s range of premium wholesale bread.
Step 3
Cream the butter and sugar in the Robot Coupe. Once they have blended together, add the eggs on a low speed. Then, slowly pour in the White Wings Self Raising Flour, homemade breadcrumbs and almond meal. Once it has formed a mixture, pour it into a mixing bowl and fold it through for a couple of minutes. Then, pour the milk into the mixture and continue to fold until it all combines.
Step 4
Scrape the vanilla out of the pods and place into a saucepan, along with the golden syrup and rum. Heat up the ingredients on a low heat and continuously stir the mixture so it doesn’t stick to the bottom.
Step 5
Using a tablespoon, scoop a portion of the syrup into the bottom of the mould, then grate a teaspoon of lemon zest over the top. Pour the bread mixture into the moulds, filling them three-quarters of the way. Place the filled moulds into a deep baking tray, then fill the tray halfway with water and cover with foil. Place them in a preheated oven at 160 degrees for 45 minutes.
Step 6
Once they have cooked through, flip the moulds onto a plate, to allow the syrup to pour over the top and down the sides. To serve, add a scoop of ice cream and scatter a handful of praline nuts over the top.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| mL | $ | mL | $ 0.00 |
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A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
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Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
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Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
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