Syrup Sponge Pudding

Syrup Sponge Pudding

6
TRICIAMARGARET 0

"This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup."
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Ingredients

1 h 50 m servings 546 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
  2. In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
  3. Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.
  4. Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.

Reviews

6

This is the best pudding recipe I have come across and is really delicious for those of us who enjoy the taste without worrying!! Brilliant

I made this recipe for a potluck with a UK theme. Some people really enjoyed it and others didn't liek it at ALL. I used a raspberry syrup and was pleased with how it came out.

Really yummy and easy to make. the worst bit was waiting for it to cook in the oven! but was definately worth the wait. light, fluffy and lovely syruppy topping- Thankyou!

Excellent pudding. My husband is British & loves this recipe accompanied by Birds custard. Thanks so much.

Yummi! I mace it twice and we ate it all on a seat. The second time I tried with maple syrup and turn up great. Thank you for such an easy and delicious recipe.

I wanted this as my Birthday Cake this past week. We added a few more tablespoons of syrup. If you don't eat it hot out of the oven - you miss out. This was delicious!!! A real Treat!