“The original of this recipe was found in The Lyle's Golden Syrup Cookbook, 2008, & with the use of the very tasty, UK ingredient, golden syrup, this is certainly a special dessert!”
1hr 55mins

Ingredients Nutrition


  1. FOR THE SPONGE: Butter the inside of a 2-cup oven-proof bowl (or 1 pint pudding basin).
  2. In a small bowl, whisk together the flour & baking powder, then set aside.
  3. In a large mixing bowl, beat together butter & sugar until soft & light, then gradually add the beaten eggs.
  4. Beat in the flour & baking powder mixture & then the milk, beating until thoroughly blended.
  5. Pour the mixture into the prepared bowl, making sure the surface is very level.
  6. Line a sheet of aluminum foil with a sheet of greaseproof paper & fold to make a pleat in the center, as this will allow for the expansion of the pudding as it rises.
  7. Cover the bowl of batter with the lined foil & wrap it around the rim firmly, then tie a piece of string around it to secure the foil in place.
  8. Set the bowl of batter in EITHER a covered steamer OR a covered pan of simmering water & steam for 1 1/2 hours, keeping an eye on the water level & topping it off with boiling water as needed.
  9. FOR THE SYRUP: About 10 minutes before the pudding is finished, combine the sauce ingredients in a small pan & heat gently.
  10. When the pudding is cooked, remove it from the steamer & unwrap the pudding.
  11. Using a knife, carefully ease the edges of the pudding away from the bowl, then turn it out onto a warmed plate & spoon 3 tablespoons of golden syrup over the hot pudding.
  12. Finally, pour the warm orange syrup over the pudding & serve!

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