Enjoy these steamed blackberry puddings, then check out our raspberry jam steamed sponge, apple sponge pudding, steamed syrup pudding and more indulgent dessert recipes.


  • 75g softened butter
  • 100g golden caster sugar
  • 1 zested lemon
  • 2 beaten eggs
  • 125g self-raising flour
  • 4 tbsp milk
  • 4 tbsp golden syrup
  • 1 large punnet blackberries


  • STEP 1

    Butter and flour 6 × 250ml basins or a 1.2-litre pudding basin. Beat the butter, sugar and lemon zest in a large bowl with an electric whisk until light and fluffy. Beat in the eggs, flour and milk, then stir in 2 tbsp golden syrup. Put the remaining golden syrup and the blackberries into the pudding basins and spoon the sponge mixture over.

  • STEP 2

    Cover each basin with a double piece of foil or greaseproof paper, with a pleat across the centre. Tie on firmly with string. Cook in a steamer over simmering water for 40–50 minutes (or 1½ – 2 hours for a big one). Top up the water if you need to. Check the puddings are cooked with a skewer – it should come out clean. Turn out onto a plate, scooping up any blackberries that get left behind in the basin. Serve with custard.


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