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–+ servings

Steamed Golden Syrup Sponge Pudding

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A comforting classic dessert with a sweet, sticky golden syrup base and a light sponge, perfect for sharing with family.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the pudding
  • 175 g soft butter Make sure the butter is soft for easy creaming.
  • 175 g self-raising flour Alternatively, use plain flour with extra baking powder.
  • 3 pieces eggs Add one egg at a time for proper mixing.
  • 150 g golden caster sugar Ensure it is well creamed with the butter.
  • 1 teaspoon baking powder Additional for plain flour users.
  • 1 teaspoon vanilla essence Can be adjusted for richer flavor.
  • Golden syrup Enough to cover the base of the pudding bowl.
  • Splash of milk Add to achieve a dropping consistency.

Method
 

Preparation
  1. Cream the butter and sugar in a bowl until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Mix in the baking powder and vanilla essence.
  4. Gradually add the self-raising flour and mix until combined.
  5. Add a splash of milk until reaching a dropping consistency.
  6. Grease a 2-pint pudding bowl and pour golden syrup into the bottom to cover.
  7. Scoop the sponge mixture carefully over the syrup in the bowl.
  8. Cover the bowl with foil and place the lid on.
Cooking
  1. Preheat the slow cooker on high and place the pudding bowl inside.
  2. Fill the slow cooker with boiling water halfway up the sides of the pudding bowl.
  3. Steam the pudding for 2 hours, then carefully remove it.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 52gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 100mgFiber: 1gSugar: 30g

Notes

Best served warm. Slice and drizzle with extra golden syrup or serve with custard, cream, or ice cream. Allow leftovers to cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or microwaving.
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