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Syrup pudding (pudding au sirop): recipe illustration
Desserts

Syrup pudding (pudding au sirop)

A steamed pudding, soft and gooey, served hot and drenched in golden syrup. A comforting dessert from British cooking, passed down on the Isle of Norfolk, perfect to finish a Sunday lunch.

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Ingredients

Ingredients

Sirop

Spices & seasoning

Optional extras

On the side

Nutrition facts

493 kcal per serving

Protein
7.6 g
Carbohydrates
63.5 g
of which sugars
38.3 g
Fat
22.7 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Butter the pudding basin and pour 2 tablespoons of golden syrup into the bottom.
  2. Cream the butter with the sugar until pale and fluffy.
  3. Add the beaten egg, then the flour, baking powder and salt, alternating with the milk, to get a soft batter.
  4. Pour the batter over the syrup in the basin, cover with a pleated sheet of baking paper and a lid or tied-on foil.
  5. Set the basin in a large pan of simmering water coming halfway up the sides and steam, covered, for about 1 h 30, topping up with boiling water if needed.
  6. Check the cooking by piercing the centre with a knife: it should come out dry.
  7. Turn out onto a plate, flipping the pudding so the syrup runs over the top.
  8. Serve straight away with crème fraîche or the leftover syrup warmed with the lemon juice.

Variations and tips

Chocolate version. Replace 20 g of flour with unsweetened cocoa for a more intense pudding.

With what you can find here. The golden syrup can be replaced with runny honey or lightly thinned molasses.

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Original Ecomely recipe.