Steamed Golden Syrup and Orange Pudding

Steamed Golden Syrup and Orange Pudding

By 26 June, 2021

It's times like these when comfort food is called for and this delicious old-fashioned pudding soaked in golden syrup sure fits the bill. 
You can omit the oranges but they give a pretty decorative effect and add flavour.
You can also use maple syrup, if you prefer, instead of golden syrup - and if you like a really sticky pudding, you can double the amount of syrup you swirl around the bowl, or serve more with the pudding.  Squeeze packs are very handy - it also helps to warm the container briefly in the microwave or in a bowl of hot water to allow the syrup to flow more easily.

  • Prep Time : 15 minutes
  • Cook Time : 1h 30 min
  • Yield : 4

Ingredients

Instructions

Prepare the oranges: 

Slice a little off the bottom of the orange to give you a stable cutting surface. Using a large sharp knife, trim away the skin and pith. Start at the top and slice downwards following the curve of the fruit. Try to cut away all of the skin and the pith without also taking too much of the fruit. Cut the orange into slices and remove any seeds.
Grease a 1 litre heatproof pudding basin and arrange the slices over the base and sides. Pour three-quarters of the golden syrup over the slices.
For the pudding: cream the butter, sugar and remaining golden  syrup until pale and creamy. Add the finely grated lemon zest. Beat in the eggs and fold through the flour.
Spoon into the lined basin and cover with baking paper  (or greased foil ), pleating it in the middle (to allow room for the pudding to expand). Tie the cover securely with string and place on an up-turned saucer in a large pan. Fill the pan one-thirds full with boiling water and simmer over medium heat for 1 1/2 hours topping up with water from time to time. Remove from pan and turn pudding onto a warm serving platter. Luscious with cream or custard.

 

Print

 

Print Friendly, PDF & Email

6 Responses to Steamed Golden Syrup and Orange Pudding

  1. Pam

    This looks delicious but I can’t see any butter listed in the ingedients. How much should I use ?

  2. Sheridan

    oops, sorry about that, Pam, it’s 100g softened unsalted butter: I have adjusted the recipe

  3. Veronica Gillmer

    I’ve had this recipe in a scrap book for years and decided to prepare it for our Christmas Dinner the day after tomorrow. It will be something a bit different for this festive season. Well, so many things are different this year anyway. Thank you Sheridan, for your wonderful recipes over the years.

  4. Sheridan

    Dear Veronica,
    So good to hear you enjoyed it, especially for Christmas – so much less work than the traditional steamed plum pudding!
    Sheridan

  5. Clare Emmott

    How many would this pudding serve ?
    I have eight adults for dinner tonight would I double the recipe ?

  6. Sheridan

    Hi Clare – this pudding serves 4.
    To serve 8, you’ll need a larger pudding basin (2L) and let it steam for 2 hours minimum, topping up frequently with boiling water.
    You’ll need 180g very soft unsalted butter (plus more for greasing)
    180 g self-raising flour
    180 g caster sugar
    3 large eggs
    zest of 1 lemon and juice of ½
    2 tablespoons milk

    FOR THE SYRUP BASE/TOPPING

    250 grams golden syrup
    juice of remaining ½ lemon

Leave a Reply

Your email address will not be published. Required fields are marked *