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Steamed Golden Syrup Sponge Pudding

Steamed Golden Syrup Sponge Pudding

This classic british steamed sponge pudding is soft, buttery, and crowned with a glossy layer of golden syrup. It cooks in a pudding basin over gently simmering water for a tender crumb and a warm, nostalgic dessert.

Prep: 15 min · Cook: 50 min · Total: 65 min · Serves: 6

Ingredients

  • 1 tsp vanilla extract
  • 1 tsp lemon zest (finely grated)
  • 1 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 eggs large eggs (room temperature)
  • 0.125 tsp fine salt
  • 1.5 tsp baking powder
  • 0.5 cups golden syrup
  • 0.5 cups unsalted butter (softened, plus more for greasing)
  • 0.25 cups whole milk

Instructions

  1. Butter a 1-quart heatproof pudding basin thoroughly with softened butter, then line the bottom with a round of parchment paper so the finished pudding releases cleanly.
  2. Pour 0.5 cups golden syrup into the prepared pudding basin and tilt the basin gently for 30 seconds to spread the syrup evenly over the parchment-lined base.
  3. Set a steamer basket or inverted heatproof plate inside a large 6-quart pot, add enough water to come about halfway up the sides of the pudding basin, and bring the water to a gentle simmer over medium heat, about 5 minutes.
  4. In a medium mixing bowl, beat 0.5 cups softened unsalted butter and 0.5 cups granulated sugar with a hand mixer on medium speed for 2-3 minutes, until the mixture is pale, fluffy, and slightly increased in volume.
  5. Add 2 room-temperature large eggs one at a time to the butter mixture, beating for about 30 seconds after each addition in the same bowl, then beat in 1 tsp vanilla extract and 1 tsp finely grated lemon zest until evenly combined.
  6. In a separate small bowl, whisk together 1 cups all-purpose flour, 1.5 tsp baking powder, and 0.125 tsp fine salt for 20 seconds, until no pockets of baking powder remain.
  7. Fold half of the flour mixture into the butter mixture with a rubber spatula until only a few dry streaks remain, then fold in 0.25 cups whole milk and the remaining flour mixture for 45-60 seconds, just until the batter is smooth and thick.
  8. Spoon the batter carefully over the golden syrup in the pudding basin, smooth the top with the spatula, and leave at least 1 inch of headspace so the sponge can rise during steaming.
  9. Cover the basin with a pleated sheet of buttered parchment paper and a pleated sheet of foil, buttered side down, then tie the cover tightly under the rim with kitchen string so steam cannot drip into the batter.
  10. Lower the covered basin onto the steamer basket in the large pot, cover the pot with a tight-fitting lid, and steam over medium-low heat for 45-50 minutes, keeping the water at a steady gentle simmer and adding more boiling water if the level drops below halfway up the basin.
  11. Check the pudding by carefully lifting the foil and inserting a skewer into the center; the pudding is ready when the skewer comes out clean or with a few moist crumbs and the top springs back lightly when pressed.
  12. Transfer the basin to a wire rack with oven mitts and let it stand for 5 minutes, then remove the foil and parchment, run a small knife around the edge, and invert the pudding onto a warm serving plate so the syrup flows over the sponge.
  13. Slice the steamed pudding into 6 portions with a serrated knife and serve warm, spooning any extra syrup from the plate over each serving.

Nutrition (per serving)

  • Calories: 366
  • Protein: 5 g
  • Fat: 17 g
  • Carbohydrates: 51 g
  • Fiber: 1 g
  • Sugar: 34 g
  • Sodium: 160 mg

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