📝 About This Recipe
A quintessential British comfort classic, this steamed sponge pudding is the culinary equivalent of a warm hug on a rainy afternoon. Dating back to the Victorian era, it features a light, airy butter sponge soaked in a pool of amber-hued Lyle's Golden Syrup. The magic lies in the steaming process, which creates a melt-in-the-mouth texture that baked cakes simply cannot replicate.
🥗 Ingredients
For the Syrup Base
- 5 tablespoons Golden Syrup (Lyle's is the traditional choice)
- 1 teaspoon Lemon Juice (cuts through the sweetness)
- 1 tablespoon Fresh Breadcrumbs (helps thicken the syrup slightly)
The Sponge Batter
- 175 grams Unsalted Butter (softened at room temperature)
- 175 grams Caster Sugar
- 3 large Eggs (beaten, at room temperature)
- 175 grams Self-Raising Flour (sifted)
- 1 teaspoon Baking Powder (for extra lift)
- 2 tablespoons Milk (whole milk preferred)
- 1 teaspoon Vanilla Extract (high quality)
- 1 teaspoon Lemon Zest (finely grated)
- 1 pinch Salt (fine sea salt)
For Serving
- 500 ml Warm Custard (homemade or high-quality store bought)
- 2 tablespoons Extra Golden Syrup (for drizzling)
👨🍳 Instructions
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1
Thoroughly grease a 1.2-liter (2-pint) pudding basin with plenty of butter to ensure the sponge releases easily later.
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2
In a small bowl, mix 5 tablespoons of golden syrup with the lemon juice and breadcrumbs, then pour this into the bottom of the greased basin.
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3
In a large mixing bowl, cream together the softened butter and caster sugar using an electric whisk or wooden spoon until the mixture is pale, light, and fluffy.
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4
Gradually add the beaten eggs one at a time, whisking well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour.
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5
Gently fold in the sifted self-raising flour, baking powder, and salt using a large metal spoon, being careful not to knock out the air.
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6
Stir in the milk, vanilla extract, and lemon zest until you have a soft 'dropping consistency' (the batter should fall easily off a spoon).
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7
Spoon the batter into the pudding basin over the syrup, leveling the top gently with the back of a spoon.
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8
Prepare a lid by taking a large piece of parchment paper and a piece of foil. Pleat them together in the middle to allow the pudding room to expand as it steams.
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9
Place the parchment/foil lid over the basin (parchment side down) and tie it tightly around the rim with kitchen string. Create a string handle across the top for easy lifting.
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10
Place the basin in a large deep saucepan. Pour in boiling water until it reaches halfway up the side of the basin.
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11
Cover the saucepan with a tight-fitting lid and simmer gently over low heat for 1 hour and 30 minutes. Check the water level every 30 minutes and top up with boiling water if necessary.
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12
Once cooked, carefully lift the basin out of the water. Remove the foil and paper lid.
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13
Run a palette knife around the edge of the sponge. Invert a deep-rimmed serving plate over the basin and quickly flip it over. Let it sit for a moment so the syrup cascades down before lifting the basin off.
💡 Chef's Tips
Always use room temperature eggs and butter to prevent the batter from curdling during the creaming stage. Don't skip the pleat in the foil/paper lid; the sponge needs that extra inch of space to rise and become light. Ensure the water in your steamer or pot is simmering gently, not boiling violently, to prevent the pudding from bouncing around. If you don't have golden syrup, you can use honey or maple syrup, though the flavor will be less traditional. To test if it's done, you can poke a skewer through the foil; it should come out clean.
🍽️ Serving Suggestions
Serve immediately with a generous lashing of warm, vanilla-flecked custard. A scoop of high-quality clotted cream provides a wonderful cold contrast to the hot sponge. For a citrus twist, serve with a side of orange segment compote. Pair with a strong cup of English Breakfast tea or a small glass of dessert sherry. Drizzle an extra tablespoon of warmed golden syrup over the top just before serving for extra shine.