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Little golden syrup puds

Jill Dupleix
Jill Dupleix

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Little golden syrup puds.
Little golden syrup puds.Quentin Jones

Mum used to make golden syrup dumplings in the Sunbeam electric frypan. I have to say these steamed puddings are a lot lighter, but they do take me back.

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Ingredients

  • 150g butter

  • 150g soft brown

  • sugar

  • 2 large eggs

  • 1/2 tsp vanilla extract

  • 2 tbsp golden syrup

  • 150g self-raising flour, sifted

  • 2 tbsp milk

  • For the sauce

  • 2 tbsp golden syrup

  • 2 tbsp butter

Method

  1. Preheat oven to 180C. Lightly butter four ovenproof 150mL ramekins or pots.

    Beat the butter, sugar, eggs, vanilla extract and golden syrup with an electric mixer for 4 minutes.

    Fold in small amounts alternately of the flour and the milk until you have a fairly stiff batter.

    Tip the mixture into the pots, cover each with a piece of buttered foil and tie foil with string. Place in a baking tray and pour in boiling water halfway up the sides of the ramekins. Bake for 1 hour or until the puddings spring back to the touch.

    For the sauce Gently heat golden syrup and butter in a small pan.

    Turn out the puddings and spoon the sauce over the top. Serve with ice-cream.



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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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