Syrup Sponge Pudding

Syrup Sponge Pudding

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
TRICIAMARGARET
Recipe by  TRICIAMARGARET

“This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup.”

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Ingredients

Adjust Servings

Original recipe yields 2 pint pudding

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
  2. 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.
  3. 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.
  4. 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.

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Reviews (5)

Rate This Recipe
GraymanSA
14

GraymanSA

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

HRMORTCIA
9

HRMORTCIA

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.

nikkib1989
5

nikkib1989

Really yummy and easy to make. the worst bit was waiting for it to cook in the oven! but was definately worth the wait. light, fluffy and lovely syruppy topping- Thankyou!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 546 cal
  • 27%
  • Fat
  • 25.5 g
  • 39%
  • Carbs
  • 73.1 g
  • 24%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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