Golden syrup pudding

Photographer: Adam
Serves 6-8

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.


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.