Golden Syrup Pudding 

Golden Sponge Pudding from LyleGoldenSyrup Website

Ingredients List

Serves 6

45ml (3 tbsp) Lyle's Golden Syrup
100g (4oz) butter or margarine
100g (4oz) Tate & Lyle Caster sugar
2 eggs, beaten
Grated rind 1 lemon
175g (6oz) self-raising flour, sifted
15-30ml (1-2 tbsp) milk



Grease a 900ml (1 pt) pudding basin.  Put the syrup in the bottom of the basin.

In a bowl, cream together the fat and sugar until light and fluffy.  Add the beaten eggs, a little at a time and beat well after each addition. 

Add the lemon rind.  Using   a metal spoon, fold in half the flour, then fold in the rest, adding sufficient milk to give a dropping consistency.

Spoon the mixture into the basin, cover with greased greasproof paper or foil and secure with string. 

Steam over a pan of boiling water for about 1 hours until well risen and firm to the touch.

Canary Pudding 
from Good Housekeeping Basic Cookery in Pictures. 
First Pub 1952, 3rd printing 1953 Page 114
(Clare's July 2008)

3oz butter or margarine
100g (4oz) Caster sugar
2 eggs, beaten
Grated rind 1 lemon
4oz self-raising flour, sifted or 4 oz regular flour and 1/4 tsp baking powder)
1-2 tbsp milk if necessary

Cream the fat and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sieve the flour, baking powder and salt, add the lemon rind, and fold all into the creamed mixture.

Add milk, if required, to give a dropping consistency. Put the mixture into a greased basin, cover with a greaseproof paper and steam for 1 1/2 hours. 

Serve with sauce.


Golden Syrup Pudding: put 2 TBSP golden syrup into the greased basin before adding the pudding mixture.
Lemon or orange: add the finely grated rind of 1 lemon or orange after beating in the eggs.
Chocolate: Sieve 1 oz cocoa into the dry ingredients. and add a little extra liquid to mix.
Ginger: add 2 oz chopped preserved ginger to the dry ingredients.