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The Old Farmhouse Bakery Hollygog Pudding Golden Syrup Pudding Recipe

Indulge in this heavenly Hollygog Pudding, a true taste of Oxfordshire! This golden-crusted, traditional pudding boasts a rich history, originating from the charming farms of Oxfordshire, England. A simple yet robust recipe, it's a delightful blend of rustic charm and sophisticated flavour. Inspired by a BBC Radio Oxfordshire challenge to the Old Farmhouse Bakery in Steventon, this recipe delivers a deliciously golden-crusted pudding. Our version, adapted from a foodie blog, is sure to become a family favourite. Kate Bitmead's secret? Drizzle the luscious custard-like sauce that forms during baking over the warm slices for an unforgettable experience! Perfect for National Pudding Day or any day you crave a comforting classic.

Prep Time 20 mins
Cook Time 65 mins
Calories 590.8 kcal
Protein 18g
Rating 4.0 (1 Reviews)
The Old Farmhouse Bakery Hollygog Pudding Golden Syrup Pudding 24

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Old Farmhouse Bakery Hollygog Pudding Golden Syrup Pudding

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How to Make The Old Farmhouse Bakery Hollygog Pudding Golden Syrup Pudding

  1. Preheat oven to 200°C (Gas Mark 6).
  2. Sift 225g plain flour and 1/2 tsp salt into a large mixing bowl.
  3. Rub 110g cold unsalted butter into the flour using your fingertips until the mixture resembles breadcrumbs.
  4. Gradually add 50-75ml cold water, mixing with a knife until a stiff dough forms. Knead gently on a lightly floured surface until smooth.
  5. On a lightly floured surface, roll out the dough into a rectangle approximately 30cm x 15cm and about 0.5cm thick.
  6. Spread 100ml golden syrup evenly over the dough.
  7. Tightly roll the dough into a swiss roll.
  8. Place the roll into a greased ovenproof dish (approximately 20cm x 10cm). Pour in enough milk to come about halfway up the sides of the pudding (approximately 150ml).
  9. Bake for 35-45 minutes, or until the pastry is beautifully golden brown.
  10. Carefully remove from the oven. Let cool slightly. Slice the pudding while it’s still warm, and drizzle generously with the custard-like sauce that has collected in the baking dish. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

49g

Fat

79g

Carbs

27g

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Sweets & Sides Desserts European Vegetarian Baking

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy European Heirloom Historical Holiday Event Kid Friendly Vegetarian Cakes Puddings And Mousses English Scottish Eggs Dietary Low Sodium Welsh Comfort Food Low In Something Taste Mood Sweet Presentation Served Hot 4 Hours Or Less