Steamed Syrup Pudding

Jean-Christophe Novelli goes native with a classic British pudding that oozes with warm golden syrup
By Jean-Christophe Novelli
Steamed Syrup Pudding
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 175 g self-raising flour
  • 75 g unsalted butter, softened, plus extra for greasing
  • 50 g caster sugar
  • 1 egg, beaten
  • 6 tbsp milk
  • 2 tbsp golden syrup
  • clotted cream, to serve


1. Grease a 1 litre pudding basin with unsalted butter.

2. In a large bowl, mix together the flour, butter and sugar, then make a well in the centre and beat in the egg and just enough milk to make a smooth mixture that easily slides off a spoon.

3. Spoon the golden syrup into the bottom of the greased basin, then pour in the pudding mixture. The basin should be about two-thirds full.

4. Cover the pudding with pleated greaseproof paper or foil and secure with string.

5. Place half-immersed with simmering water in a large covered pan and steam for 1 ½ to 2 hours.

6. Serve hot with clotted cream.

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