Golden syrup pudding

Golden syrup pudding

At Home with Ben
Mark Roper

This is another childhood recipe that has stayed with me. I have lightened it up with the addition of breadcrumbs, ground almonds and, of course, rum.

To keep things easy, serve the pudding with the warmed golden syrup and some bought custard.


Quantity Ingredient
125g caster sugar
225g soft butter
2 eggs
100g self-raising flour
1 vanilla pod, split lengthways
50g breadcrumbs
25g ground almonds
100ml tepid milk
2 1/2 tablespoons rum
1 1/2 cups golden syrup


  1. To make the batter, cream the caster sugar and 125 g of butter in a mixing machine until pale. Add the eggs, one at a time, and combine. Add the flour, vanilla seeds, breadcrumbs and ground almonds and mix until combined. Pour in enough warm milk to reach a dropping consistency.
  2. Grease a 1 litre pudding basin well with the remaining butter. Place the vanilla pod in the basin. Combine the rum and 1 cup of golden syrup, then pour over the vanilla pod.
  3. Pour the batter over the syrup, spreading evenly. Cover the top of the pudding basin with baking paper and secure with butchers twine.
  4. Place a small saucer in the base of a large heavy-bottomed saucepan and half fill the pan with boiling water. Place the pudding basin on top of the saucer; the water should come halfway up the side. Cover the saucepan with a lid and simmer for 1 hour. Check the liquid level from time to time to ensure there is enough water.
  5. To check if the pudding is cooked, pierce it with a skewer – if the skewer comes out clean, the pudding is ready.
  6. When cooked, remove the pudding from the saucepan and allow to rest for 5 minutes before turning out onto a large serving plate.
  7. Warm the remaining golden syrup and serve with the pudding.
At Home with Ben
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