Golden syrup pudding

Golden syrup pudding


My mum’s golden syrup pudding is maybe my most favourite dessert of all time.  It is not sophisticated or flashy; it uses simple pantry staples and every mouthful just tastes like home.  I have no doubt that I will be making it for years to come.  When I have a family of my own, it will be something I will enjoy teaching my children to make and love.  As kids, we used to have it with milk poured over the top, but cream or vanilla ice-cream are also delicious.

I have added a little finely grated lemon zest to the dough which helps cut through the richness, and a few chopped nuts to create a nice crunchy top.  Other than these two small additions, the recipe remains as original and delicious as it has been for more than 30 years.


Serves 6-8
1¼ cups flour
1 ½ tsp baking powder
25g butter
¼ cup milk
Finely grated zest of half a lemon
¼ cup water
2 tbsp golden syrup
25g butter
2 tbsp sugar
1 cup water
1 tbsp brown sugar
2 tbsp chopped nuts


Preheat oven to 190ºC on Bake
1. Sift flour and baking powder into a large bowl.
2. Cut in first measure of butter.
3. Add milk, lemon zest and water and mix to form a soft, scone-like dough. Place in a greased oven dish.
4. On the stovetop, or in the microwave, gently heat golden syrup, second measure of butter, sugar and water together until melted. Pour sauce over dough.
5. Sprinkle with brown sugar and chopped nuts.
6. Bake for 30 minutes.
Serve hot.

13 thoughts on “Golden syrup pudding”

  • Gorgeous shots. I’ve never tried golden syrup as it’s not as common here in the US, but I’ve been seeing a lot of recipes with it on European blogs and this may just be the thing that gets me to finally buy it.

  • Yum that was one nice desert. I made it with my 6year old daughter on a rainy day stuck inside. turned out perfect and she really enjoyed making most of it herself. awesome easy desert that tastes great.

  • Hi Greg,
    I’m so glad you enjoyed the pudding! It is one that I learnt from my Mum, it is so nice to hear you and your daughter enjoyed making it together 🙂

  • Simply the best pudding of its type. I served it after a roast lamb dinner, a perfect match. I left off the nuts but used the lemon zest & served it straight from the oven, with ice cream, where it cooked during the main course. The top was beautifully crisp and the sauce balanced and sufficient. Highly recommended.

  • OH LORDY!!! My mother used to make this all the time when I was young. I have since spent the last 20 years trying to find the right recipe, but could only find the light and fluffy steamed version. Heck no! Thank you so much for posting this. My kids are about to experience the divine!

  • Thanks for your comment Jason. How fantastic that you are passing on your fond food memories to your kids, and no doubt creating new ones!

  • Thought I’d make this for my 60th Birthday tomorrow and see how my 80 year old mother likes it. Mum made a similar pudding when I was young and has always been my favourite. My wife makes a more spongy buttterscotch version which is OK but dying to see if this is better and as good as I remember (will be leaving out the nuts and lemon to keep it more as I remembered – for the first attempt)

  • My mother made this lvely dersert and i lost the receipt thankyou for posting it here. We are haveing it tonight out first New Year hme made desert along with cream of course.

Leave a Reply

Your email address will not be published. Required fields are marked *