Syrup Sponge

1½ – 2 hours Cooking

Serves 4-6

This Classic Sponge Pudding is known as “The Pride of the Pudding Club”


120g Butter

120g Caster Sugar

120g Self-Raising Flour

2 Eggs, beaten

2 Tablespoons Golden Syrup

Syrup Sauce:

1 dessert spoon Cornflour

150ml Water

2 tablespoons Golden Syrup

Juice of ½ Lemon


Cream the butter and sugar until light and fluffy. Sift the flour and add to the creamed mixture along with the egg, a little at a time, beating well. Put the golden syrup in the base of a buttered 1.1 litre basin, and pour the sponge mixture carefully over the syrup. Cover securely and steam for 1 ½ – 2 hours. Turn out and serve with Custard and Syrup Sauce.

For The Syrup Sauce:

Mix the corn flour with a little of the water, then add all the other ingredients. Heat in a small pan, stirring all the time until the sauce thickens. Serve hot.