Syrup Sponge Pudding5 Reviews
- Prep: 20 min
- Cook: 1 hr 30 min
- Ready In: 1 hr 50 min
“This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup.” - by TRICIAMARGARET
Original recipe yields 2 pint pudding
- Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
- In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
- Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.
- Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.
Amount Per Serving (4 total)
- 546 cal
- 25.5 g
- 73.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This is the best pudding recipe I have come across and is really delicious for those of us who enjoy the taste without worrying!! Brilliant..." See more"
"I made this recipe for a potluck with a UK theme. Some people really enjoyed it and others didn't liek it at ALL. I used a raspberry syrup and was pleased with how it came out...." See more"
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