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.


Fiona Sheldon
Fiona Sheldon
Tania Wright
Tania Wright

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