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Golden syrup pudding
Golden syrup pudding
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulge in a decadent steamed pudding drizzled with irresistible golden syrup.
Ingredients:
  • Soft butter, for greasing
  • 60ml (1/4 cup) golden syrup
  • 190g (1 1/4 cups) self-raising flour
  • 2.50 gm mixed spice
  • 125g butter, at room temperature, cubed
  • 80g (1/3 cup) caster sugar
  • 3 eggs, at room temperature
  • 60ml (1/4 cup) golden syrup, extra
  • 41.20 gm milk
  • Cream, ice-cream or bought custard, to serve
Instructions:
  • Cut a 15cm larger circle of baking paper and foil to fit on top of a 1.5 litre (6-cup) pudding basin. Place the baking paper on the foil, creating a wide pleat in the center to allow the pudding to rise. Put a saucer in the bottom of a large saucepan or stockpot, fill the saucepan with enough water to cover the saucer, cover, and bring to a boil over high heat.
  • Prepare pudding basin by greasing it with butter. Pour in golden syrup. In a separate bowl, sift together flour and mixed spice, then set aside. In a medium bowl, use electric beaters to cream butter and sugar until pale and creamy, scraping the sides with a spatula. Gradually add eggs one at a time, mixing well after each addition. Stir in extra golden syrup. Gently fold in half of the flour mixture and milk using a large metal spoon until just combined. Repeat with remaining flour mixture and milk. Spoon the pudding mixture into the greased basin and smooth the top with the back of a spoon.
  • Cover the pudding with the prepared foil and paper, making sure the foil is on top. Secure it by tightly tying a double thickness of string under the basin's rim. Create a handle by placing a loose double-thickness of string over the basin and tying it to the string under the rim on each side. Scrunch the foil and paper around the rim for a snug fit.
  • Set the basin on the saucer inside a saucepan. Fill the pan with boiling water reaching two-thirds up the sides of the basin. Cover and add weights on top, like cans. Steam the pudding in simmering water over medium-low heat for 1 1/2 hours. Check and refill water if needed after 1 hour without lifting the lid too often to prevent loss of heat and sinking.
  • Remove the basin from the pan gently. Cut the string, remove the foil cover, and insert a skewer in the center of the pudding. If the skewer comes out clean, the pudding is ready. If not, re-cover with foil, secure with more string, steam for an additional 10-15 minutes.
  • Let it rest for 1 minute, then invert onto a serving plate and gently release the basin. Allow it to cool for an additional 10 minutes. Enjoy with cream, ice-cream, or custard.

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