Golden Syrup Steamed Pudding

In the days when coal ranges were common in New Zealand houses, steaming a pudding gently for several hours on top of the range was an easy matter. Today it is a less usual way of cooking puddings, and you could bake this pudding in the oven if you prefer, but do try steaming at least once. You will have a very good pudding indeed.

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Tips Photo credit: Edmonds Illustrated Cookbook II
Ratings (2)
Prep Time: 2 hours Servings: 6
  • 115g butter, melted

    ½ cup sugar

    2 eggs

    1 cup Edmonds standard flour

    ½ cup apricot jam

    1½ tsp Edmonds baking powder

    ⅛ tsp salt

    ½ tsp Edmonds baking soda

    3 Tbsp full cream milk

    1 Tbsp golden syrup

  • 1. Butter a 4-cup heatproof pudding basin generously and have a large saucepan half-filled with simmering water and with a trivet or an upturned saucer in the base of it.

  • 2. Beat together the sugar and eggs until pale and fluffy, add the melted butter and beat again, then add the apricot jam.

  • 3. Sift on the flour, baking powder, salt and fold through, followed by the baking soda, dissolved in the milk. Stir to combine.

  • 4. Place the golden syrup in the bottom of the pudding basin, then pour the mixture into the basin and cover with a double layer of buttered paper or aluminium foil.

  • 5. Tie the cover on with string and lower carefully into the simmering water. Steam for 1½ hours. Check the water level occasionally and top up with boiling water. Turn out and serve with cream and Edmonds custard.

Ratings

Fiona Sheldon
Fiona Sheldon
Christchurch
Tania Wright
Tania Wright
Dunedin

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