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Steamed Syrup Pudding.

Steamed Syrup Pudding

This one never goes out of fashion and is always a big hit with anyone that has a bit of a sweet tooth. You should also be able to knock it up using only stock ingredients.

A Bit Of History

Us Brit’s claim the pudding as being part of our culinary heritage and people in the know generally agree that early puddings were sausage shaped and contained meat. As people moved around quite a bit and meat was not always available it was replaced with nuts, fruit and flour leading to today’s sweet tasting pudding that we have all come to love. Being on the move also meant not having an oven so, boiling in a pot became an option as in this classic.  

Stock Ingredients

  • 150g butter. 
  • 150g caster sugar. 
  • 2 eggs. 
  • 200g plain flour. 
  • 1 tablespoon baking powder. 
  • 2 tablespoons milk. 
  • Golden syrup.  

And This is What You Do!

Cream the butter and sugar in a bowl until fluffy and almost white.


Gradually add the beaten eggs, mixing vigorously and then mix in the milk. 


Gradually incorporate the flour into the mixture as lightly as possible using a sieve. 


What you use to cook the pudding in is up to you, I like to make individual portions in little pots called ramekins but you could make one large one on a 1.5Lt bowl, I have a friend that used coffee mugs and they came out just fine.


Whatever you use grease the insides with butter then squirt in golden syrup to the depth of about 10mm.


Pour in you mixture until it is a little over ¾ full and cover with greaseproof paper or aluminium foil. 


Stand the bowl in a large pot on a low heat with enough boiling water to come about ½ way up the bowl.


Cover the pot and steam the puddings for 1 - 1 1/2 hours - checking every so often to see if water needs topping up.


Remove from the pot and take off the paper, run a knife around the edge of the bowl to release the pudding, then turn it out onto a serving dish. 


Serve the pudding with more syrup and custard.