These individual golden syrup sponges will evoke a warming feeling of nostalgia. A light and fluffy sponge (that’s very simple to make) is covered in a sweet and sticky syrup. We all need a little indulging comfort to get us through these colder months, and these foolproof puddings will certainly do the trick!
Usually, a steamed pudding is cooked as one large sponge, but for ease we've turned the golden syrup sponge recipe into individual single-serving mini puds, which take a quarter of the time to cook compared to one large one!
Unlike standard baked sponge cakes, these ones get placed in a roasting tray filled with boiling water so they steam gently so the resulting sponge is incredibly light, fluffy and moist.
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- 4 Tbsp. golden syrup (plus extra to drizzle over at the end)
- 125 g softened butter, plus extra to grease
- 125 g caster sugar
- 2 medium eggs
- finely grated zest 1/2 lemon
- 125 g self-raising flour
- 1/2 tsp. ground ginger
- 5 Tbsp. milk
YOU WILL ALSO NEED
- 4 x 175ml metal dariole/mini pudding moulds
- Step 1
Use softened butter to grease heavily four 175ml dariole moulds, then spoon 1tbsp golden syrup into the bottom of each.
- Step 2
Preheat oven to 180°C (160°C fan) mark 4. In a large bowl, beat together softened butter and caster sugar with an electric hand whisk until pale and fluffy. Gradually beat in eggs, followed by the zest of the lemon.
- Step 3
Next, fold in the self-raising flour, ground ginger and milk until smooth. Divide among the darioles, then cover each mould tightly with aluminium foil and put into a roasting tin. Pour enough boiling water into the tin to come 2cm up the sides of the moulds, then bake for 25min or until a skewer inserted in the centre comes out clean.
- Step 4
Leave to cool in tins for 5min, then run a cutlery knife around inside of tins to loosen. Turn out on to plates and drizzle over extra syrup, if you like. Serve immediately.
What should I serve with my puddings?
They're equally delicious with custard - warm or cold - or cream. Or try a dollop of real vanilla ice cream on the hot sponge for an extra special treat.
Don't steamed puddings need a baking parchment and string lid?
We've also used foil to cover each individual mould, rather than the usual fiddly process of using baking parchment and string, it works perfectly for these mini puds.
I usually steam my puddings on the hob, why have you used the oven?
Our individual sponges are done in the oven in a roasting tray, rather than the usual process of placing the pudding in a pan on the hob. This means that the pan won't boil dry, so there is no need to periodically check to see if the water needs topping up. This works for mini puddings as you can surround them with water in a deep tin - you'd need a bucket-sized tin to do the same thing with a large pudding!
Craving more steamed pud inspiration?
We also have a wealth of other recipes that use the same steaming process such as our jam sponge pudding , Christmas pudding and upside-down pineapple pudding.
Per Serving:
- Calories: 583
- Total carbs: 77 g
- Sugars: 54 g
- Total fat: 29 g
- Saturated fat: 17 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
