Little golden syrup puds

Jill Dupleix
Little golden syrup puds.
Little golden syrup puds. Photo: 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.


150g butter

150g soft brown


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


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.