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Golden syrup pudding

We've used golden syrup instead of the traditional treacle to lighten the flavour in this pud. You could use a mixture of both, or just treacle for a richer version.

You'll need

90 gm (¼ cup) golden syrup, plus extra, warmed, to serve 230 gm self-raising flour 2 tsp baking powder 120 gm softened butter 120 gm raw caster sugar 4 eggs, lightly beaten 160 ml (2/3 cup) milk Finely grated rind of 1 lemon To serve: pouring or thickened cream


  • 01
  • Pour golden syrup into a 1.5-litre pudding basin, buttered, floured and lined on the base with baking paper.
  • 02
  • Sift flour and baking powder into a bowl and set aside.
  • 03
  • Beat butter and sugar in an electric mixer until pale and creamy (2-4 minutes). Add flour mixture, egg and milk alternately, a little at a time, then add lemon rind and beat for 1 minute or until smooth. Transfer to prepared basin, smooth top and cover closely with baking paper. Cover with foil, secure with kitchen twine and place in a large saucepan. Add enough boiling water to come halfway up sides of basin and cook over medium-high heat, covered with a lid, until puffed and golden (2 hours; add more water if basin boils dry). Serve hot with cream, drizzled with golden syrup to taste.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Aug 2010

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