Golden Syrup Steamed Pudding is my all time favourite dessert.
I’ve been eating this particular recipe since I was young and I hope to pass it on to my boys for them to make for their families one day. Serve it with ice cream or cream!
The only negative about this amazing comfort food is that it really needs to be eaten within 24 hours of making it – or it goes meh…
Don’t be stingy on the Golden Syrup either – I always add two, sometimes three times the amount of syrup. If you aren’t a huge fan of golden syrup (we can’t be friends) – you can have jam instead!
Serve the Golden Syrup Steamed Pudding with vanilla ice cream or double cream.
Golden Syrup Steamed Pudding is best made in one of those traditional Pudding steamers – but you can use a large noodle bowl as long as you keep an eye on the water level!
You can grab a Pudding Steamer like this one for about $30 (grab one here)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- 1/2 cup White Sugar
- 40 grams Butter
- 2 cups Flour Self-Raising
- 4 tbsp Golden Syrup
- 2 Eggs
- 1/4 cup Milk
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How to Make Traditional Steamed Pudding:
- Get the largest pot you can and 1/2 fill it with water and bring it to the boil.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time and mix well.
- Fold in the sifted dry ingredients and milk alternatively into creamed mixture.
- Grease a large pudding basin with butter.
- Pour the golden syrup into the bottom of the pudding steamer and pour the batter carefully over the top.
- Place the pudding basin into the boiling water (without the water coming over the top)
- Steam 1.5 hours. Serves 6.