tayyab anjum
Slow Cooked Golden Syrup Sponge Pudding Recipe. A rich, sticky golden syrup sponge pudding, slow cooked to soft, moist perfection and drenched in warm golden syrup. This old-fashioned British steamed pudding is comfort food at its finest — perfect for chilly evenings.
Ingredients
- 175g (¾ cup) unsalted butter, softened
- 175g (¾ cup) caster sugar
- 3 large eggs
- 175g (1½ cups) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 5–6 tbsp golden syrup (plus extra for serving)
- 1 tsp vanilla extract
- Pinch of salt
- Butter, for greasing the basin
Slow Cooked Golden Syrup Sponge: Instructions
- Grease a 1-litre pudding basin generously with butter.
- Pour 4–5 tablespoons of golden syrup into the bottom of the basin.
- Put the butter and sugar into a bowl. Mix everything until it looks light, creamy, and smooth.
- Put in one egg at a time. Mix well before adding the next egg.
- Fold in the self-raising flour, baking powder, and salt gently.
- Pour in the vanilla and milk. Stir until the batter is a little thinner and smooth.
- Spoon the batter over the syrup in the basin, smoothing the top.
- Cover with buttered baking paper and foil, pleated to allow expansion, and tie securely with string.
- Place the basin in a large pot with simmering water reaching halfway up the sides.
- Cover the pot and steam gently for 1.5–2 hours, topping up water as needed.
- To see if the cake is ready, stick a skewer into the middle. If it comes out without wet batter, your cake is ready.
- Carefully remove the basin, uncover, and let it rest for 5 minutes.
- Turn the pudding out onto a plate, letting the syrup cascade down.
- Warm a little extra golden syrup and drizzle generously before serving.
Serve hot with custard, cream, or vanilla ice cream for the ultimate comforting dessert.
