Hollygog pudding

Try Diana Henry's recipe for this historical dessert from Oxfordshire, which is partly cooked in milk and loved for its sticky sweetness
By Diana Henry
Hollygog pudding
  • Rating:
  • Serves: 4-5
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 225 g plain flour, plus extra for dusting
  • pinches salt
  • 115 g chilled butter or lard, diced
  • 3 tbsp cold water
  • 4 tbsp golden syrup
  • 250 ml full fat milk
  • custard or cream


1. Preheat the oven to 200C/gas 6.

2. Sieve the flour and salt into a mixing bowl. Rub the butter or lard into the flour with your fingertips until the mixture resembles breadcrumbs.

3. Add the water and knead to form a stiff dough. Roll out onto a floured work surface to form a rectangular strip about 3.5cm thick. Spread over the golden syrup evenly and roll up like a Swiss roll.

4. Put into a buttered ovenproof dish and pour in enough milk to come about half-way up the side of the pudding. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden-brown.

5. To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.

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