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Sticky Golden Syrup pudding


  • Cream the caster sugar and butter until light and fluffy using a hand mixer. Add the vanilla and then eggs, little by little, alternating with a little flour, continually mixing. Then add the remaining flour, in 2-3 lots, and mix with a rubber spatula, before mixing in the milk and gently stir.
  • Lightly brush a 1-litre pudding basin with melted butter, pour in ½ cup Golden Syrup and carefully spoon in the batter. Then lay a large sheet of kitchen foil on a workbench and top with a sheet of baking paper. Brush with more melted butter and make a pleat in the centre. Then place on top of the bowl and tie up with kitchen string.
  • Bring a large pot of water to the boil, with a plate in the base. Then gently place the bowl on the plate, making sure the water comes halfway up the sides. Cover and rapidly simmer for 2 hours, adding more water as needed. Check if ready with a skewer (when it comes out clean it's ready).
  • When ready, invert the pudding on to a large plate, sprinkle icing sugar on top and serve with warm Golden Syrup and cream in separate bowls on the side. 
  • from "Slow Cooking" by Maxine Clark


  • 120 gm caster sugar
  • 120 gm soft unsalted butter
  • 1 tspn vanilla extract
  • 2 eggs, beaten
  • 120 gm self-raising flour, sifted
  • 2 tbsp milk
  • melted butter
  • Golden Syrup
  • icing sugar
  • ¼ cup cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm