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Steamed Pudding with Golden Syrup Custard

Steamed Pudding with Golden Syrup Custard

Prep time: 30 mins
Cook time: 2.5-3 hours
Serves: 6


For the pudding...

  • 160g butter
  • 100g sugar
  • 50g brown sugar
  • 2 eggs
  • 230g flour
  • 1 ½ tsp baking powder
  • 4 Tbsp milk
  • 6 Tbsp of your favourite jam

For the custard...

  • 250ml milk
  • 250ml cream
  • 4 egg yolks
  • 2 Tbsp golden syrup
  • 1 Tbsp cornflour



Cream together the butter and sugars. Add the eggs one at a time (make sure you beat it really well between additions to prevent curdling).

Mix in the sifted flour and baking powder. Gently fold through the milk and 2 Tbsp of the jam. 

Place the remaining 4 Tbsp of jam in the bottom of a greased 1L pudding basin. Spoon the mixture on top of the jam and then cover the top of the pudding with one layer of greased baking paper, then a second ungreased layer on top of that.

Secure the paper on by tying a piece of string around the edge of the basin. Place into a large roasting tin and pour enough boiling water to come halfway up the side of the pudding bowl.

Bake at 140°C for 2-2 ½ hours.

The pudding is done when a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes before turning out onto a serving plate. 

While the pudding rests, make the custard.


Warm the cream and milk in a pot until almost boiling. Meanwhile, whisk the egg yolks, golden syrup and cornflour together. Gradually whisk in the warmed milk, then return to the pot and stir continuously for 5-6 mins or until the custard coats the back of the spoon. 

Pour the hot custard over slices of warm pudding and enjoy!


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