How to Make Golden Syrup Self Saucing Pudding from ScratchBy Shelley Gilbert
Before I tell you how to make Golden Syrup Self Saucing Pudding from scratch, I ought to tell you who this awesome recipe is from.
My good friend Shelley (who also writes a lot of my baby content on this site) is an amazing cook.
I adore going to her house – she cooks all the time – all that delicious style comfort food that is perfect in the Winter months. This Golden Syrup Self Saucing Pudding is what she has made for me a ton of times, and I’ve finally gotten her to part with her recipe.
It is so easy and yummy!
serves
4time needed
prep cookingredients
7difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 191g serve |
Qty per 100g |
|
| Energy | 2492kJ | 1304kJ |
| Protein | 8.5g | 4.4g |
| Fat,total | 21g | 11g |
| -saturated | 14.3g | 7.5g |
| Carbohydrate | 83g | 43g |
| -sugars | 25g | 13g |
| Dietary Fibre | 2.69g | 1.41g |
| Sodium | 951mg | 498mg |
Ingredients
- 100 grams Butter
- 1 cup Milk
- 2 cups Self Raising Flour
- 1/2 cup Caster Sugar
- 3 tbsp Golden Syrup
- 1/2 cup Brown Sugar
- 1 1/2 cups Boiling Water
More Easy Recipes
Love This Recipe, Grab Jody’s Book
ALL-NEW RECIPES TO FEED YOUR FAMILY OF FOUR FOR ONLY $50 A WEEKBuy Now
Method
To Make the Cake Part of the Pudding:
- In a small saucepan melt 60 grams of the butter and the milk and stir until the butter is melted. Take off the heat.
- Combine the self raising flour and caster sugar in a small oven-proof dish.
- Pour the milk and butter mixture into the flour and sugar and slowly combine well with a fork until it is lump free and looks like a yummy cake mix.
- Stir in a tablespoon of the Golden Syrup.
To Make the Saucy Bit:
- Sprinkle 1/2 cup of the brown sugar over the mixture, then drizzle the remaining two tablespoons of syrup over the top.
- Pour the boiling water over the back of a large spoon to cover the entire mixture.
- Bake in the oven at 160 degrees (fanforced) or 180 degrees (prehistoric) for 30 - 40 minutes. Your saucy, bubbly, hot, sweet cake is now ready to gobble. Enjoy!
