Steamed Golden Syrup Pudding
A comforting, light sponge pudding crowned with warm, glossy golden syrup. Served steaming hot with plenty of custard or double cream.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •1-litre pudding basin
- •large stockpot with lid
- •baking paper
- •aluminium foil
- •kitchen string
- •heatproof saucer
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 56 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 380 kcal
Instructions
- 1
Grease a 1-litre pudding basin thoroughly with softened butter.
- 2
Pour 80 ml of the golden syrup into the base of the greased basin.
- 3
Beat the softened butter and caster sugar in a mixing bowl until pale and creamy.
- 4
Add the eggs one at a time, beating well after each addition.
- 5
Fold in the sifted flour, salt, milk, vanilla extract, and lemon zest until just combined.
- 6
Spoon the batter gently over the golden syrup in the basin and smooth the top.
- 7
Cover the basin with pleated baking paper and foil, tying firmly with kitchen string.
- 8
Place an upturned heatproof saucer in the base of a large stockpot.
- 9
Sit the pudding basin onto the saucer inside the stockpot.
- 10
Pour boiling water into the pot until it reaches halfway up the pudding basin.
- 11
Cover with a tight lid and steam over low heat for 90 minutes, checking water levels.
- 12
Invert the hot pudding carefully onto a lipped serving dish and drizzle with remaining syrup.
Chef's tips
Make a double fold or pleat in your baking paper and foil before tying it over the basin to give the sponge room to expand. Keep a boiled kettle ready to top up the pot water as it slowly simmers down.
Ingredient substitutions
- self-raising flour → 150 g plain flour sifted with 1.5 tsp baking powder
- golden syrup → light treacle or maple syrup for a different flavour profile
Storage
Store leftover pudding covered in the refrigerator for up to 4 days.
Reheating
Reheat individual portions in the microwave on medium power for 45 to 60 seconds until warmed through.
Common mistakes to avoid
- •Allowing the pot to boil dry during the long steaming time.
- •Forgetting the expansion pleat in the foil, resulting in a dense pudding.
- •Removing the lid repeatedly, which drops the steaming temperature.
- •Turning the pudding out onto a flat board where syrup runs off the edges.
Serving suggestions
Cooked Steamed Golden Syrup Pudding?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
