Forktionary

Steamed Syrup Pudding Recipe

Warm up on a chilly winter's day with this irresistible steamed syrup pudding! This comforting, traditional dessert is incredibly easy to make and delivers a taste of pure nostalgia. Fluffy, moist, and bursting with flavor, it's the perfect ending to any winter meal. Serve warm with a scoop of ice cream or your favorite custard for a truly decadent experience.

Prep Time 20 mins
Cook Time 90 mins
Calories 388.4 kcal
Protein 12g
Rating 5.0 (2 Reviews)
Steamed Syrup Pudding 111

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Steamed Syrup Pudding

  • 1/2 cup (115g) softened butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup (120ml) milk
  • 1/2 cup (70g) chopped fruit (such as raisins)
  • 1/4 cup (60ml) golden syrup

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How to Make Steamed Syrup Pudding

  1. Preheat your oven to 350°F (175°C).
  2. Cream together 1/2 cup (115g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
  3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour and 2 teaspoons baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Gently fold in 1/2 cup (70g) chopped fruit (such as raisins, currants, or mixed berries) or 1/4 cup (30g) chopped nuts (optional).
  6. Pour 1/4 cup (60ml) of your favorite syrup (golden syrup, maple syrup, or fruit syrup) into the bottom of a greased 4-cup pudding basin.
  7. Pour the batter over the syrup in the pudding basin.
  8. Cover the pudding basin tightly with two layers of foil, ensuring the foil is crimped tightly around the edges. Grease the top layer of foil to prevent sticking.
  9. Place the pudding basin in a large saucepan. Carefully pour enough boiling water into the saucepan to come halfway up the sides of the basin.
  10. Bring the water to a gentle simmer, then reduce heat to low and cook for 90 minutes, ensuring the water level remains consistent throughout.
  11. After 90 minutes, carefully remove the pudding basin from the saucepan using oven mitts. Let it cool slightly before removing the foil.
  12. Run a thin knife around the edge of the pudding to loosen it from the basin.
  13. Invert the pudding onto a serving plate. Serve warm in slices, topped with ice cream, whipped cream, or custard.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

105g

Fat

42g

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Cuisine Preparation Occasion North American South West Pacific Desserts Australian European Steam Dinner Party Fall Heirloom Historical Holiday Event Romantic Vegetarian Winter Puddings And Mousses English Stove Top Dietary Seasonal Comfort Food Taste Mood Equipment Technique 4 Hours Or Less