Recipe
Lyle’s Delicious Syrup Sponge Pudding Recipe
Rated 5.0 stars by 1 users
Lyle’s Syrup Sponge Pudding is a rich, comforting twist on a British classic made with golden syrup, soft sponge, and a touch of nostalgia. Steamed to perfection, this traditional dessert is incredibly easy to make and delivers a light, fluffy texture with a deliciously sticky, sweet topping. Perfect for cosy family meals.
Ingredients
-
110g Lyle’s Golden Syrup, plus extra to serve
-
175g Unsalted Butter, softened
-
125g Tate & Lyle Light Soft Brown Sugar
-
3 Large Eggs
-
175g Self Raising Flour
-
4tbsp Whole Milk
Directions
Into the base of a large pudding basin add 55g of Lyle’s Golden Syrup. Set aside.
Beat the reaming golden syrup together with the butter and sugar until light and fluffy.
Whisk in half of the eggs, then half of the flour. Add the remaining eggs and flour in along with the milk.
Spoon the mixture into a well-buttered 1.2L (2pt) pudding basin to about 2.5cm (1”) from the top and smooth over. Pleat a circle of parchment paper cut two times larger than the top of the pudding basin diameter, folding over 2.5cm (1”) in the centre. Repeat with foil. This will allow the pudding to expand when it cooks.
Cover the basin with the parchment, with the pleat in the centre of the pudding, then cover in the same way with foil.
Tie the pudding very tightly around the rim with the string and make a carrying handle by crossing and tying the excess string across the top of the basin. This will help you lift the pudding out of the pan once it's cooked. Trim any excess paper and foil, leaving a 2.5cm (1”) border, and turn the edges in on themselves to seal.
Put an old heatproof saucer or small trivet in a large, deep saucepan, and pop the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over the lowest heat. Allow to steam in the gently simmering water for 1¾ hours. Make sure the pan does not boil dry - add more water as necessary.
The syrup sponge pudding is done when a fine skewer inserted into the centre of the pudding (through the foil and paper) comes out clean. Turn off the heat and carefully lift the basin out of the water. Leave to stand for 5 minutes. Cut the string from the basin and discard the foil and paper. Run a flat-bladed knife around the edge of the pudding to loosen the sides, carefully invert onto a plate and remove the basin. Cut into wedges and serve with extra Lyle's Golden Syrup.