Steamed Syrup Pudding
Indulge in the timeless comfort of Steamed Syrup Pudding, a moist and luscious dessert that’s the essence of traditional British baking. This recipe combines a light and fluffy sponge with the rich sweetness of golden syrup, which forms a sticky, caramelized topping once the pudding is inverted. Crafted with simple pantry staples like self-raising flour, caster sugar, butter, and eggs, it’s steamed to perfection for 90 minutes, resulting in a soft and tender texture that melts in your mouth. The gentle steaming method ensures the sponge stays wonderfully moist, while the warm golden syrup topping pairs beautifully with a drizzle of custard, cream, or ice cream. Perfect for cozy evenings or elegant gatherings, this classic treat is an irresistible showstopper that’s sure to delight!
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Recipe Information
Ingredients
- 125 grams Unsalted butter (softened)
- 125 grams Caster sugar
- 2 pieces Large eggs
- 125 grams Self-raising flour
- 2 tablespoons Milk
- 4 tablespoons Golden syrup
- 1 teaspoon Vanilla extract
Instructions
Grease a 1-liter pudding basin generously with butter to prevent sticking.
Pour the golden syrup into the bottom of the prepared pudding basin, spreading it evenly.
In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy using a hand mixer or wooden spoon.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
Sift the self-raising flour into the mixture and fold it in gently using a spatula or wooden spoon to avoid overmixing.
Add the milk and vanilla extract, folding them into the batter until smooth and creamy.
Spoon the batter into the pudding basin over the golden syrup. Smooth the top with the back of a spoon.
Cover the pudding basin with a layer of greaseproof paper and then a layer of aluminum foil, both pleated in the middle to allow for expansion during steaming. Secure tightly with string or a rubber band.
Place the pudding basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin.
Cover the saucepan with a lid and steam on low to medium heat for 1.5 hours, checking occasionally to ensure the water level doesn’t drop too low. Add more boiling water as needed.
After 1.5 hours, carefully lift the pudding basin out of the saucepan. Remove the foil and paper layers.
Run a knife around the edge of the pudding to loosen it, then invert it onto a serving plate. The golden syrup should cascade down the sides of the pudding.
Serve immediately with custard, cream, or ice cream for a perfect dessert.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 195.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
