Old-Style Golden Syrup Steamed Pudding

Warm, fluffy sponge steamed until cloud-soft, then flipped to reveal a glossy, buttery golden syrup sauce that soaks into every bite.

Ingredients

• 100 g (7 tbsp) unsalted butter, softened (plus extra to grease)
• 100 g (1/2 cup) caster sugar (or superfine sugar)
• 2 large eggs, at room temperature
• 150 g (1 1/4 cups) plain flour (all-purpose)
• 2 tsp baking powder
• 1/4 tsp fine salt
• 120 ml (1/2 cup) milk
• 1 tsp vanilla extract (optional pantry staple)
• 180 g (about 1/2 cup) golden syrup
• 2 tbsp boiling water

Method

• 1

  Step 1: Prep the basin

  Generously butter a 1.2–1.5 L pudding basin (or heatproof bowl). Pour in the golden syrup and swirl to coat the base. Stir the boiling water into the syrup (this helps it loosen and “self-sauce” more evenly). Set aside.

• 2

  Step 2: Make the sponge batter

  In a bowl, beat butter and sugar until pale and fluffy, about 2 minutes (a wooden spoon works; electric mixer is quicker). Beat in eggs one at a time, beating well after each so the mixture doesn’t split (if it looks a bit curdled, it will come back together once flour is added).

• 3

  Step 3: Add dry + wet

  Whisk flour, baking powder and salt together. Add half to the butter mixture, then half the milk; mix just until combined. Repeat with remaining flour and milk. Stir in vanilla if using. The batter should be thick but spoonable.

• 4

  Step 4: Fill and seal

  Spoon batter into the basin over the syrup, smoothing the top. Cover with a sheet of baking paper, then a sheet of foil. Pleat both in the centre (so the pudding can expand), then tie securely with kitchen string. (Optional: make a string handle for lifting.)

• 5

  Step 5: Steam

  Place a trivet or upturned saucer in the bottom of a large pot. Sit the pudding basin on it and add boiling water to come halfway up the sides of the basin. Cover with a tight-fitting lid. Steam gently for **75 minutes**, topping up with more boiling water as needed to keep the level steady (keep it at a steady simmer, not a furious boil).

• 6

  Step 6: Unmould and serve

  Carefully lift out the basin. Rest 2 minutes, then remove foil and paper. Run a butter knife around the edge and invert onto a serving plate. Let it stand for 30 seconds, then lift the basin off—golden syrup should cascade over the sponge. Serve warm.

Tips

• **No pudding basin?** Use a heatproof bowl; just ensure it fits in your pot with the lid on. Grease well.
• **Steaming setup**: A metal steamer insert works too—just ensure the basin doesn’t sit directly on the pot base.
• **Doneness cue**: The top of the sponge should spring back when lightly pressed; a skewer should come out clean (from the sponge part).
• **Make-ahead**: Steam, cool, then refrigerate (covered) up to 3 days. Re-steam 20–25 minutes until hot throughout.
• **To serve**: Excellent with custard, cream, or a scoop of vanilla ice cream (if you have them).

Nutrition (per serving, estimate)