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Home > Recipes > Deserts and Puddings > Syrup Sponge Pudding

Syrup Sponge Pudding

Submitted by: John Albert

Date submitted: 27 August 2012 at 13:09:29

Cover Recipe: "Syrup Sponge Pudding."

Syrup Sponge Pudding

Total Time:

1 hour 50 minutes

Originaly Yeild:

4 servings




115 g,  butter

100 g,  caster sugar

2  egg, beaten

0.25 tsp,  vanilla extract

175 g,  self- raising flour

2 tbsp,  milk

4 tbsp,  golden syrup


  1. Preheat oven to 180 C / Gas mark 4. Grease a two pint oven-proof bowl or pudding basin with cooking spray.
  2. In large bowl, mix together butter and sugar and beat well. Add, step-by-step, beaten eggs, vanilla and flour, until mix well. Fold in milk to achieve a smooth consistency.
  3. Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied baking parchment covered with foil. Line a roasting tin with a damp kitchen towel. Place basin on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the basin.
  4. Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.

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