The Old Farmhouse Bakery Hollygog Pudding Golden Syrup Pudding
Indulge in the nostalgic comfort of "The Old Farmhouse Bakery Hollygog Pudding Golden Syrup Pudding," a timeless dessert steeped in rustic charm and traditional British baking heritage. This steamed suet pudding features a rich, golden filling of buttery breadcrumbs and luscious golden syrup, perfectly encased in a tender, homemade pastry crust. Slowly cooked to perfection, the pudding is delightfully soft and infused with a warming sweetness, making it an ideal treat for cozy family gatherings or a heartwarming conclusion to a homestyle meal. Serve this golden masterpiece with a generous drizzle of custard or a dollop of cream for the ultimate indulgence. This recipe combines easy-to-follow techniques with pantry staples, celebrating the simple yet magnificent flavors of classic farmhouse baking.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Suet (shredded beef or vegetarian)
- 100 ml Cold water
- 150 grams Golden syrup
- 50 grams Breadcrumbs
- 0.25 teaspoons Salt
- 10 grams Butter (for greasing)
- optional Custard or cream (optional, for serving)
Instructions
Grease a pudding basin (or a heatproof bowl) with butter and set aside.
In a large mixing bowl, combine the all-purpose flour, shredded suet, and salt. Mix thoroughly.
Gradually add cold water, a little at a time, mixing until the ingredients form a firm but pliable dough. Be careful not to overwork the dough.
Roll out the dough on a lightly floured surface into a circle about 1/4-inch thick. Reserve a small portion of the dough to use as the lid.
Lift the rolled-out dough and carefully line the greased pudding basin with it, ensuring there are no gaps or tears.
In a separate bowl, mix the golden syrup and breadcrumbs together until combined. Spoon this mixture into the prepared dough-lined basin, leaving some space at the top for expansion during cooking.
Roll out the reserved dough portion into a circle slightly larger than the basin’s opening and place it over the filling.
Pinch the edges of the dough together tightly to seal. Trim off any excess dough, and cover the pudding basin with a double layer of parchment paper or foil, securing it tightly with kitchen string.
Place the pudding basin into a large saucepan or stockpot, and pour enough boiling water into the pot to come halfway up the sides of the basin.
Cover the saucepan with a lid and steam the pudding over medium heat for 2 hours. Check periodically to ensure the water level remains consistent, adding more boiling water if needed.
Once cooked, carefully remove the pudding basin from the saucepan and allow it to rest for 5 minutes.
Turn the pudding out onto a serving plate and serve warm with custard or cream, if desired.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 339.9 g | 124% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 149.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 180 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 446 mg | 10% | |
*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.
