I made this for a last-minute family dinner thinking, “Oh, it’s just a traybake with sauce.” Famous last words. The first go was underbaked in the middle and overmixed like a muffin that had a grudge. But even then—even then—the flavours? Spot on. Sweet, warming, a little nutty, and that golden syrup sauce… honestly, I’d pour it on everything if I could.
The second time, I didn’t mess with it. Let the batter rest while the oven finished preheating, didn’t go mad with the stirring, and poured the sauce while the sponge was still warm. Magic. It turned into this pillowy, golden, gently spiced pudding that soaked up every drop of syrup.
WHAT MAKES THIS RECIPE SPECIAL
Most puddings give you sweet. This one gives you sweet and spice and texture. It’s the kind of dessert you bring out when you want silence at the table—just happy spoon clinks.
- Ground + fresh spices = depth without being overpowering
- Muscovado sugar + golden syrup = rich caramel undertone
- Pecans = crunch in the sponge and in the sauce
- Creamy hot syrup = actual velvet
INGREDIENTS + WHY THEY MATTER
- Plain flour (250g) – Keeps the sponge light and soft.
- Bicarb of soda (1 tsp) – Reacts with the acid in the syrup for a gentle lift.
- Ground cinnamon, ginger, nutmeg – The trio of warmth. Use fresh if you can.
- Chopped pecans (50g in sponge, 25g in sauce) – Adds texture and nutty depth.
- Light muscovado sugar (225g in sponge, 75g in sauce) – For deep caramel notes.
- Golden syrup (100g in sponge, 3 tbsp in sauce) – Classic British stickiness.
- Whole milk (250ml) – Loosens the batter without watering it down.
- Melted butter (100g + extra) – Richness and that classic pudding softness.
- Double cream (300ml) – In the sauce. No swaps. No apologies.
MAKING IT YOURS (WITHOUT RUINING IT)
- No pecans? Walnuts work, or skip them entirely if you’re after a smoother sponge.
- Want it dairy-free? Use a plant-based cream and margarine, but be warned: it won’t taste as rich.
- Spice it up? Add a pinch of ground cloves or a spoon of stem ginger in syrup.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| WHAT WENT WRONG | WHY IT HAPPENS | HOW TO FIX IT |
|---|---|---|
| Sponge sank in the middle | Overmixed or underbaked | Mix gently + bake until springy to touch |
| Sauce too thick | Boiled it too long | Just heat gently until smooth and pourable |
| Pecans overwhelmed | Used too many, too chunky | Chop finely + measure properly |
| Sponge stuck to the tin | Didn’t line the sides | Fully line with baking paper—don’t skip it |
HOW TO MAKE MARY BERRY’S PECAN AND GINGER SYRUP PUDDING
PREHEAT + PREP
Heat oven to 180°C/160°C fan/Gas 4. Butter and line a 30x23cm traybake tin with baking paper.
MIX THE DRY
In a big bowl: 250g flour, 1 tsp bicarb, 1 tbsp cinnamon, 2 tsp ginger, ½ tsp nutmeg, and 50g finely chopped pecans.
MIX THE WET
In another bowl: whisk 2 eggs, 225g muscovado sugar, 100g golden syrup, 250ml milk, and 100g melted butter.
MAKE THE BATTER
Pour wet into dry. Beat quickly but gently until smooth—about 1 minute. Pour into the tin and smooth out.
BAKE
Bake for 25–30 minutes until puffed, golden, and springy.
MAKE THE SAUCE
In a pan: melt 75g butter with 75g muscovado sugar, 3 tbsp golden syrup, and 300ml double cream. Heat until smooth and starting to bubble. Stir in 25g chopped pecans.
SERVE
Cut the warm pudding into squares. Drizzle with hot sauce and top with extra pecans.
TIPS FROM MY KITCHEN
- I let the batter sit for 5 mins before baking—it helps settle the bicarb.
- The sauce keeps in the fridge—just reheat gently in a pan or microwave.
- I always toast the pecans for a few mins before adding—they taste better.
- Serve with cold pouring cream if you want contrast instead of matching warmth.
STORAGE + SERVING
Fridge: Keeps 3 days in a sealed tub.
Freeze: Wrap in foil and freeze up to 1 month. Defrost overnight.
Reheat: In the microwave, 30–40 secs per slice. Add warm sauce just before serving.
Serve with: Extra double cream, crème fraîche, or even ice cream if you’re feeling wild.
FREQUENTLY ASKED QUESTIONS
Q: Can I make this ahead?
Yes! Bake the sponge and prep the sauce the day before. Reheat both gently before serving.
Q: Can I make it as individual puddings?
Definitely—just reduce the bake time to around 15–18 minutes. Keep an eye on them.
Q: What’s a good substitute for golden syrup?
Light corn syrup will work, but golden syrup gives the best flavour. Don’t skip it if you can help it.
Q: Can I use dark muscovado?
You can—but it’ll be deeper and more treacly in flavour.
Try More Recipes:
Mary Berry Pecan and Ginger Syrup Pudding Recipe
Course: DessertsCuisine: BritishDifficulty: Easy12
servings15
minutes30
minutes362.8
kcalA soft, spiced traybake soaked in golden syrup and finished with warm pecan cream sauce. This is Mary Berry’s cosy twist on classic British pudding—easy to make, rich with ginger, and perfect for cold evenings.
Ingredients
- For the pudding:
250g plain flour
1 tsp bicarbonate of soda
1 tbsp ground cinnamon
2 tsp ground ginger
½ tsp grated nutmeg
50g finely chopped pecans
2 large eggs
225g light muscovado sugar
100g golden syrup
250ml whole milk
100g butter, melted + extra for greasing
- For the sauce:
75g butter
75g light muscovado sugar
3 tbsp golden syrup
300ml double cream
25g chopped pecans + extra for topping
Directions
- Preheat oven to 180°C/160°C fan/Gas 4. Line and grease tin.
- Mix flour, bicarb, spices, and pecans in one bowl.
- Mix eggs, sugar, syrup, milk, and butter in another.
- Combine wet + dry. Beat until smooth. Pour into tin.
- Bake 25–30 mins until golden and springy.
- For sauce, melt butter, sugar, syrup + cream in a pan. Heat until smooth. Add pecans.
- Cut warm pudding, pour over sauce, and garnish with more pecans.
Notes
- Don’t overmix the batter – Just stir until smooth. Overmixing can make it dense.
- Warm the sauce before serving – Hot sauce soaks into the sponge better than cold.
- Line your tin fully – This sponge is sticky; baking paper makes slicing and serving clean and easy.