Golden syrup pudding

Golden syrup pudding.
Golden syrup pudding. Photo: William Meppem

This pudding bakes a thick batter directly submerged in a golden syrup … um … syrup. The result is magical.


450g plain flour

2 tbsp baking powder

115g caster sugar

1 tsp salt

125g butter, cold and cubed

450ml milk

1 tsp vanilla extract

600ml pouring cream

400ml golden syrup

thick cream or vanilla ice-cream, to serve


1. Mix the flour, baking powder, sugar and salt in a large bowl and add the cold butter. Rub the butter in to form coarse breadcrumbs, then make a well and add the milk and vanilla. Fold these into the dry ingredients to form a batter. 

2. Bring the golden syrup and cream to a simmer but don't let it boil over. 

3. Heat your oven to 170C fan-forced (190C conventional). Lightly grease a 24cm pie dish (or similar dish with a capacity of about 2½ litres) and pour the batter into the base. Chill in the fridge for 30 minutes, then pour over the golden syrup mixture and bake for 30-40 minutes until the surface is golden and the batter cooked through. Stand for 10 minutes, then serve with extra cream or ice-cream.

Adam's tip: Golden syrup is a kind of treacle that's a by-product of sugar refining. It was developed in London in the late 19th century, but the name "golden syrup" actually came from Adelaide circa 1840.

Also try: Adam Liaw's oat and coconut scones

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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