Golden Syrup Sponge Pudding

The ultimate British comfort pudding — light, buttery sponge steamed over golden syrup until sticky and irresistible. Best served with a lake of hot vanilla custard.

• Time: 1 hour 45 minutes (Prep 15 mins | Cook 1 hr 30 mins)
• Difficulty: Easy
• Serves: 4–6

Ingredients

For the base

• 4–5 tbsp golden syrup

For the sponge

• 175g unsalted butter, softened
• 175g golden caster sugar
• 3 large eggs
• 175g self-raising flour
• 1–2 tbsp whole milk
• Zest of 1 lemon (optional)

Method

1. Prepare the basin. Generously grease a 1.2-litre heatproof pudding basin with butter175g unsalted butter, softened. Pour the golden syrup4–5 tbsp golden syrup into the bottom.
2. Cream the base. In a large bowl, beat the butter175g unsalted butter, softened and sugar together until pale and fluffy.
3. Incorporate the eggs3 large eggs. Add the eggs3 large eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the weighed flour.
4. Fold and lighten. Gently fold in the self-raising flour175g self-raising flour and lemonZest of 1 lemon (optional) zest (if using) with a large metal spoon. Stir in enough milk to achieve a dropping consistency — the batter should fall easily off a spoon when tapped.
5. Assemble. Spoon the mixture into the basin over the syrup and level the top.
6. Cover the basin. Cut a sheet of baking parchment and a sheet of foil, slightly larger than the basin. Make a pleat across the centre of each (this allows the pudding to expand). Place the parchment on top, then the foil, and tie tightly around the rim with kitchen string.
7. Steam. Place the basin in a large saucepan. Pour in boiling water until it reaches halfway up the side of the basin. Cover the pan with a lid and simmer gently for 1½ hours. Check the water level every 30 minutes and top up with boiling water as needed.
8. Serve. Carefully remove the basin from the pan and take off the foil and parchment. Run a knife around the edge to loosen, then invert onto a deep plate. Allow the extra syrup to cascade down the sides.

Serve with

• Homemade Vanilla Custard