Nigella Lawson reveals steamed syrup sponge and custard at the top of her favorite comfort food list
Even house goddesses love fish stick sandwiches! Nigella Lawson reveals her top comfort food, including plain bread and butter and the school dinner classic of steamed syrup sponge and custard
- Nigella Lawson has revealed her seven favorite comfort foods on Twitter
- The 60-year-old food writer said steamed syrup cake was her favorite nostalgic recipe
- Others on the list included plain bread and butter, trifle, and a fish fingers sandwich
Nigella Lawson has revealed her seven favorite comfort foods with her most sentimental dish, a school dinner favorite of steamed syrup sponge and custard.
The 60-year-old food writer responded to a social media trend where Twitter users revealed their best nostalgic dishes.
Plain bread and butter, trifle and a fish finger sandwich were also featured in the London-born TV chef’s favorite treats.
Food writer Jenny Linford started the trend afterward she revealed that she cooked more comfort food in lockdown, with fried egg custard being her number one choice.
Nigella Lawson has revealed her seven favorite comfort foods with her most sentimental dish, a school dinner favorite of steamed syrup sponge and custard. She was pictured in London last May
Food writer Jenny Linford started the trend after revealing that she cooked more comfort foods in lockdown, with fried egg custard being her number one choice. Quote tweet Jenny, Nigella added, “ Well, I believe all food is comfort food, but I get it.
Quote tweet Jenny, Nigella added, ‘Well, I believe all food is comfort food, but I get it.
Nigella’s Favorite Comfort Food
1. Steamed syrup sponge and custard
2. Colcannon (a traditional Irish dish of mashed potatoes with kale or cabbage)
4. My mom’s praised chicken
6. Bread and butter
7. Fish fingers sandwich
“My # 7 favorite foods are: 1. Steamed syrup sponge and custard 2. Colcannon 3. Trifle 4. My mom’s prized chicken 5. Lasagna 6. Bread and butter 7. Fish fingers sandwich.”
Fans were shocked and impressed by the list of simple, budget-friendly dishes, including Colcannon’s traditional Irish dish, mashed potatoes with cabbage or kale.
Responding to a fan wondering how she came across the dish, Nigella, who is said to have been injured about £ 20 million, said: ‘I first ate Colcannon in Kerry when I was 27 and on a car trip through Ireland. And that has left me for many years to eat it. ‘
Another fan praised her choice of low-carb foods and wrote: “Sandwich with fish fingers, why does it taste so good?”
A third wrote, “The big question is; with hot steamed syrup pudding, is the custard hot or cold? ‘
In a recipe for steamed syrup sponge on her website, Nigella says, “ You should eat it all while it’s hot (no hardships) because it gets heavy on cooling.
And it has to be balanced with custard or cream. There is also a good argument for vanilla ice cream.
Fish fingers also appeared on Nigella’s list as she called it one of her favorite comfort foods to eat when closed. Stock photo shown
Fans were shocked and impressed by the list of simple, budget-friendly dishes, including Colcannon’s traditional Irish dish, mashed potatoes with cabbage or kale. Responding to a fan wondering how she came across the dish, Nigella, said to have squirmed around £ 20 million, said: ‘I first ate Colcannon in Kerry when I was 27 and on a car trip through Ireland. And that has left me for many years to eat it. ‘
Nigella’s steamed syrup sponge recipe
The recipe, from How To Be A Domestic Goddess, is also on her website
FOR THE SYRUP BASE / TOPPING
- 250 grams of golden syrup
- juice of other ½ lemon
FOR THE SPONGE
- 175 grams of very soft unsalted butter (plus more for greasing)
- 175 grams of self-raising flour
- 175 grams of caster sugar
- 3 large eggs
- zest of 1 unscented lemon and ½ juice
- 3 x 15 ml tablespoons of milk
You will need a 1 liter / liter pudding cup with lid, as you could use to steam a Christmas pudding.
Turn on the kettle, put the butter, flour, sugar, eggs, lemon and milk in the food processor and beat together, add a little more milk if the mix is too thick (it should be a thick, pouring consistency to be).
Pour the boiling water into a large saucepan with a lid (the water should come in about half to two-thirds from the top of the pudding tray) or into the bottom of a steamer. Put it on the fire. Meanwhile, grease the pudding container, add the golden syrup and stir in the lemon juice. Pour the sponge mixture on top of the syrup and put the plastic lid on it, remembering to butter first.
Then put the pudding tray in the pan, put the lid on the pan and that’s it. The pan should continue to boil, with the lid on. The main thing is that it should not boil dry. Keep some water in the kettle warm to pour in if necessary. I know one should put the bowl on a saucer in the pan, but the rattling sound that makes me crazy, and the pudding doesn’t seem to suffer because it is unaffected.
Let it boil for at least 2 hours, it doesn’t matter anymore. When it’s done, remove it (I’m not going to bother making a rope handle, but use two spatulas to lift it out of the boiling water) and let it rest for a few minutes, no longer. Turn with confidence on a large plate with a sauce-saving lip.
Another meal on the list was her mother’s acclaimed chicken, which she recalls reminiscent of family.
The chicken is cooked with white wine, celery and carrots, and Nigella says it reminds her of her mother Vanessa Lawson and father Nigel – the former Chancellor of the Treasury.
On her website, she writes, “This is perhaps the smell, the taste, the dish that ‘family’ says to me and my siblings, and brings our long-absent mother back to the kitchen and table with us. ‘