Syrup pudding
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Syrup pudding
Recipe by Ailsa Brown
Golden syrup was invented in 1881, when Abram Lyle (of Tate & Lyle) realised he could sell the byproduct from his sugar factory. It turns a steamed pudding into an indulgent treat
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
563Kcal
Fat
35gr
Saturates
21gr
Carbs
34gr
Sugars
4gr
Fibre
2gr
Protein
25gr
Salt
2.2gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 150g soft unsalted butter, plus extra for greasing
- 1 lemon (1 tbsp juice plus the grated zest)
- 80g golden syrup, plus extra to serve, if liked
- 2 tbsp fresh white breadcrumbs
- 150g golden or regular caster sugar
- 3 medium eggs
- 150g self-raising flour
- 2 tbsp double cream (or milk)
Step by step
- Grease a 1-litre pudding bowl and a sheet of baking paper big enough to cover the bowl and hang over the sides.
- In the greased pudding bowl, gently mix together the lemon juice and golden syrup. Sprinkle the breadcrumbs over the top (don’t mix in).
- In a separate bowl, beat the butter, sugar and zest until fluffy. Beat in the eggs one at a time. Fold in the flour and a pinch of salt. Stir in the cream or milk.
- Spoon the mixture into the pudding bowl (again, don’t mix together) and put the baking paper over the top, plus a layer of foil the same size as the paper. Tie around the rim tightly with kitchen string, and trim off most of the excess paper and foil.
- Place an upside-down heatproof plate in the bottom of a large saucepan (deep enough to hold the bowl easily and still fit a lid on top), to act as a trivet. Put the bowl on top, then pour in boiling water from the kettle to at least halfway up the side but not touching the foil. Put on the lid and ensure the heat isn’t too high; the water should be gently bubbling.
- Cook for 1½ hours, regularly checking the water levels and topping up with hot water if needed.
- Turn off the hob and allow the bowl to rest in the pan for another 5-10 minutes before removing. Take off the wrappings, then invert onto a plate, giving the bowl a shake to release the pudding. Serve with custard or cream and extra warmed syrup if you like.
