Treat yourself to this indulgent syrup steamed pudding, then check out our treacle sponge pudding, apple sponge pudding, toffee apple steamed pudding and steamed sponge pudding with custard.


  • 150g soft brown sugar
  • 150g softened butter, plus extra for buttering the dish
  • 1 lemon, zested
  • 3 eggs, beaten
  • 150g self-raising flour, mixed with a pinch of salt
  • 8 tbsp golden syrup


  • STEP 1

    Butter a 1.1 litre (2 pint) pudding dish. Put the sugar and butter in a large bowl and beat with electric beaters until pale and fluffy. Beat in the lemon zest and eggs (add a couple of tbsp of flour to help) then fold in the flour. Mix in 3 tbsp syrup. Put another 3 tbsp of the syrup in the bottom of the pudding dish. Spoon the sponge mix on top.

  • STEP 2

    Clip on the lid or cover the basin with a pleated sheet of baking parchment and foil. Secure with string and cut off any excess paper/foil.

  • STEP 3

    Put the basin in a steamer or in a large pan on an upturned saucer (to stop it touching the base of the pan) with simmering water coming a third of the way up the sides of the dish. Steam for 2 hours, checking the water now and again and topping up if needed.

  • STEP 4

    Rest the pud for a couple of minutes before turning out (if you need to, use a palette knife to loosen). Heat the last 2 tbsp of syrup and pour over to finish. Serve with lots of cream or custard.


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