Golden Syrup Steamed Pudding Recipe NZ

Ingredients

½ cup Chelsea White Sugar
2 eggs
115g butter, melted
½ cup apricot jam
1 cup Edmonds Standard Grade Flour
1½ tsp Edmonds Baking Powder
⅛ tsp salt
½ tsp Edmonds Baking Soda
3 Tbsp Meadow Fresh Original Milk
1 Tbsp Chelsea Golden Syrup

Method

Butter a 4-cup heatproof pudding basin generously and have a large saucepan half-filled with simmering water and a trivet or an upturned saucer in the base of it.
Beat together the sugar and eggs until pale and fluffy, add the melted butter and beat again, then add the apricot jam.
Sift on the flour, baking powder, salt and fold through, followed by the baking soda, dissolved in the milk. Stir to combine.
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 baking paper or tin foil.
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.

Add your review

Maureen

This was definitely a favourite and regular pudding in our house in the 70/80’s sometimes I used jam at the bottom instead or golden syrup, another favourite was the ginger steamed pudding, this was my favourite with custard and whipped cream

Judy

My Grandma and Pop who lived in Leigh NZ, were masters of this recipe which I delighted in when I was young..I still remember how lovely it was, and I'm now 73. I am making this recipe from my tried and true Edmonds Cookbook, which I brought to Australia with me. I can't wait to enjoy this once again.

Fiona

still popular today with my adult children. popular when they were young and now they pass onto their children who love it too.

Mere wirihana

Excellent

Golden Syrup Steamed Pudding

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