Golden Syrup Puddings

Sunday 12 July 2020

Golden Syrup Puddings.  This is one of my husbands absolute favourite desserts.  Its very old school and very reminiscent of the type of dessert which might have been served to him at the end of a school dinner during his school days. 

He loved his school dinners. I think I might have as well.  His mother never cooked a hot meal at night. She totally relied on him being fed with school dinners.  A lot of family's were like that during and after the war in the UK.

Old fashioned and comforting, it was well worth getting through overcooked cabbage and boiled mystery meat if you knew this was waiting for you at the end! 

The promise of a bit of something sweet can make almost anything bearable.

It is very similar to a dessert we have in Canada called Pudding Chomeur, which is made with maple syrup. Maple syrup is the syrup of Canadians. 
It runs through our veins. If you cut us that's what leaks out.

Here in the UK you are more likely to strike a vein of Golden Syrup.  Its a very British ingredient.  It is very similar to corn syrup and you can use that instead. 
Golden syrup has a very distinctive pronounced buttery caramel flavour.  That's because corn syrup is made from corn  and golden syrup is made from sugar!  Caramelised sugar.

This is a self saucing pudding. You end up magically with a cake on top and a thick sweet sauce on the bottom  . . .

I adapted the recipe from one I found in one of my absolute favourite cookery books.  Every Day, by Bill Granger.  I love Bill Grangers recipes.  He's Australian.  
You do have to fiddle a bit with his measurements, because they are Aussie, and there is a slight difference, but  no worries, I've done the fussing for you and the measurements you see here are what work.

They should call it surprise pudding . . .  looking at that you think to yourself, hmmm . . .  cake.  And not even any icing.

Then you dig your spoon into it pulling up from the bottom and SURPRISE!!

This is much more than just cake, and it needs no icing whatsoever!

A scoop of vanilla icecream goes very well however, as does pouring cream and I dare say warm custard would also be nice.

That's a photo of his on the far right. Mine was not quite as dark.  Perhaps his sugar was more brown?  I don't know. 
You could try muscovado sugar and see what happens.

The cake itself is highly flavoured with warm ginger and vanilla.  That is somewhat of a surprise, because you are expecting caramel  . . .  but instead you get ginger caramel.

This smells heavenly when it is baking  . . .  you almost can't wait to dig your spoon in, but do wait a few minutes as the sauce can burn your mouth . . . just sayin'

I wish I had four matching baking dishes. Todd and I, having gotten married late in life and both having begun over again with practically nothing but suitcases don't have four matching baking dishes.  When you eat at ours you get what you get . . .

I do so like these little stripey ones however.  I think they are quite pretty don't you? Besides its not the dish that counts so much as whats actually in the dish!  

Golden Syrup Puddings

Golden Syrup Puddings

Yield: 4
Author: Marie Rayner
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These are delicious, very old school. Comfort food puddings that create their own sauce. Flavoured with ginger, vanilla and golden syrup.


for the puddings:
  • 140g self raising flour (1 cup)
  • 1 tsp ground ginger
  • 100g soft light brown sugar (1/2 cup packed)
  • 60g unsalted butter, melted (1/4 cup)
  • 1 large free range egg, lightly beaten
  • 125ml milk (1/2 cup)
  • 1 TBS golden syrup
  • 1 tsp vanilla extract
for the sauce:
  • 100g soft light brown sugar (1/2 cup packed)
  • 2 TBS golden syrup
  • 310ml boiling water (1 1/4 cups)
to serve:
  • vanilla bean ice cream or pouring cream


  1. Preheat the oven to 190*C/375*F/ gas mark 5. Butter 4 deep oven proof dishes, each capable of holding a generous cup. (9 fluid ounces/240ml) Set onto a baking tray.
  2. Whisk the flour, ginger, and sugar together in a bowl. Whisk together the egg, milk, melted butter, golden syrup and vanilla. Add all at once to the dry ingredients and whisk together until smooth and well combined.
  3. Divide the batter between the four cups.
  4. Whisk together the brown sugar, boiling water and golden syrup for the sauce. Divide between the four cups carefully, pouring it over top of the batter using the back of a spoon to diffuse it somewhat so it doesn't break apart the batter.
  5. Bake in the preheated oven for 20 minutes, until the sponge has risen and is golden brown.
  6. Serve warm with ice cream or pouring cream.
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If you are looking for a simple pudding, homey and comforting, this be your dessert! Enjoy! 

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  1. Hi Marie, I'd love to make these. Do you think I could substitute maple syrup for the golden syrup? Or perhaps I could use corn syrup? Happy Sunday. Hugs, Elaine

    1. You could use corn syrup, or maybe mix half and half with maple syrup? I know you have golden corn syrup in Canada. That would work, but watch this space. I have a surprise coming. Love and hugs, xoxo

    2. Oh, yes, we do have Golden Syrup here. I buy it when I want to make Millionaires Shortbread. I just don't have any in the house right now. I'll try half Maple Syrup and half corn syrup. Hugs, Elaine

    3. I had found a recipe on how to make your own online, but just don't have the sugar to do it at the moment! Hope you and Larry enjoy this! xoxo

  2. Oh yummy ! My husband is going to love this ! :)

  3. My lips made an "O" and my eyes lit up at this. Love old, homey, comforting recipes such as this. I had mail ordered Golden Syrup just to try some recipes which call for that ingredient, and this will be a perfect start. Thank you, Marie.

    1. Thanks Katy! How fortuitous! I hope you make and enjoy! xoxo

  4. What a delicious twist on golden syrup pudding.
    I made this yesterday and it was a massive hit with the family,we absolutely loved it! Thanks for sharing

    1. You are very welcome! I am pleased it was enjoyed! xoxo

  5. Hi Marie, this recipe looks awesome. Just to clarify, we put in the batter followed by the sauce? Not the sauce first?

    1. Exactly Sandra. You put the batter in first. Hope that you enjoy it! xoxo

  6. Try it with maple syrup,honestly you can't go wrong it's absolutely beautiful

  7. Just a heads up for anyone not able to get golden syrup. Gemma on bigger bolder baking has a make your own recipe that is good and quite authentic tasting. Going to make this today. thanks Marie.

    1. Thanks very much for the heads up! You are welcome and I hope you enjoy them! xoxo

  8. In the absence of golden syrup, could I use a high quality caramel topping instead?

    1. NO, they are not the same thing. You can substitute light corn syrup here in North America, or even an equal mixture of molasses and corn syrup. Maple Syrup would also work.


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