This easy and delicious Mary Berry Syrup and Lemon Steamed Pudding is a warm, comforting dessert perfect for any occasion. With a rich golden syrup base and zesty lemon sponge, it’s simple to make and can be prepared with everyday ingredients. A classic treat everyone will love!
This Syrup and Lemon Steamed Pudding Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
For the pudding:
- Butter, for greasing
- 115g (4oz) golden syrup
- 125g (4½oz) baking spread (straight from the fridge)
- 125g (4½oz) caster sugar
- 125g (4½oz) self-raising flour
- 2 large eggs
- Finely grated zest of 4 medium lemons
For serving:
- 115g (4oz) golden syrup
- Juice of 2 lemons
How To Make Syrup and Lemon Steamed Pudding
- Prepare the pudding basin: Lightly butter the inside of a 900g (2lb) pudding basin or Pyrex bowl, then place a small square of non-stick baking paper into the base.
- Add the syrup: Pour 115g (4oz) of golden syrup into the base of the prepared pudding basin.
- Make the pudding mixture: In a separate bowl, combine the baking spread, caster sugar, self-raising flour, eggs, and lemon zest. Use an electric whisk to mix for about 2 minutes until smooth. Spoon the mixture on top of the syrup in the pudding basin.
- Prepare the lid: Cut a circle of non-stick baking paper to fit the top of the basin. Take a large square of foil, about 4cm (1½in) larger than the surface of the basin, and create a pleat in the middle. Place the non-stick paper on top of the pudding, followed by the foil. Seal tightly around the edges with string.
- Steam the pudding: Place a metal jam jar lid into the base of a large saucepan, and sit the pudding basin on top of the lid. Fill the pan with boiling water halfway up the sides of the basin. Cover the saucepan with a lid, bring to the boil, then reduce the heat and simmer for about 1½ hours, or until the sponge is well risen.
- Unmold the pudding: Carefully turn the pudding upside down onto a plate, then gently remove the basin and paper.
- Serve: In a saucepan, warm the remaining 115g (4oz) of golden syrup with the juice of 2 lemons. Pour the warm syrup and lemon juice over the pudding before serving.
Recipe Tips
- Use room temperature ingredients: Make sure your baking spread and eggs are at room temperature. This helps the mixture combine more smoothly and gives a better texture to the pudding.
- Check the water level while steaming: Always keep the water level halfway up the sides of the pudding basin. If the water runs low during steaming, top it up with boiling water to ensure even cooking.
- Don’t overmix the batter: When mixing the ingredients for the pudding, mix just until smooth. Overmixing can make the sponge dense instead of light and fluffy.
- Seal the pudding tightly: When wrapping the foil around the pudding, make sure it’s sealed tightly to prevent any water from getting in, which could affect the texture of the pudding.
- Serve immediately after pouring the syrup: Once the warm syrup and lemon juice are poured over the pudding, serve it right away for the best taste and texture. The hot syrup makes the pudding extra moist and delicious.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover syrup and lemon steamed pudding cool to room temperature. Once cooled, cover it and store it in the fridge for up to 3 days.
- Reheating: To reheat leftover syrup and lemon steamed pudding , place the pudding in the microwave for 20-30 seconds or steam it for 5 minutes until warm throughout.
Nutrition Facts
- Calories: 300 kcal
- Total Fat: 10g
- Saturated Fat: 4g
- Sodium: 170mg
- Total Carbohydrate: 51g
- Dietary Fiber: 1g
- Sugars: 37g
- Protein: 2g
More Mary Berry Recipes:
Mary Berry Syrup and Lemon Steamed Pudding
Description
This easy and delicious Mary Berry Syrup and Lemon Steamed Pudding is a warm, comforting dessert perfect for any occasion. With a rich golden syrup base and zesty lemon sponge, it’s simple to make and can be prepared with everyday ingredients. A classic treat everyone will love!
Ingredients
For the pudding:
For serving:
Instructions
- Prepare the pudding basin: Lightly butter the inside of a 900g (2lb) pudding basin or Pyrex bowl, then place a small square of non-stick baking paper into the base.
- Add the syrup: Pour 115g (4oz) of golden syrup into the base of the prepared pudding basin.
- Make the pudding mixture: In a separate bowl, combine the baking spread, caster sugar, self-raising flour, eggs, and lemon zest. Use an electric whisk to mix for about 2 minutes until smooth. Spoon the mixture on top of the syrup in the pudding basin.
- Prepare the lid: Cut a circle of non-stick baking paper to fit the top of the basin. Take a large square of foil, about 4cm (1½in) larger than the surface of the basin, and create a pleat in the middle. Place the non-stick paper on top of the pudding, followed by the foil. Seal tightly around the edges with string.
- Steam the pudding: Place a metal jam jar lid into the base of a large saucepan, and sit the pudding basin on top of the lid. Fill the pan with boiling water halfway up the sides of the basin. Cover the saucepan with a lid, bring to the boil, then reduce the heat and simmer for about 1½ hours, or until the sponge is well risen.
- Unmold the pudding: Carefully turn the pudding upside down onto a plate, then gently remove the basin and paper.
- Serve: In a saucepan, warm the remaining 115g (4oz) of golden syrup with the juice of 2 lemons. Pour the warm syrup and lemon juice over the pudding before serving.
Notes
- Use room temperature ingredients: Make sure your baking spread and eggs are at room temperature. This helps the mixture combine more smoothly and gives a better texture to the pudding.
- Check the water level while steaming: Always keep the water level halfway up the sides of the pudding basin. If the water runs low during steaming, top it up with boiling water to ensure even cooking.
- Don’t overmix the batter: When mixing the ingredients for the pudding, mix just until smooth. Overmixing can make the sponge dense instead of light and fluffy.
- Seal the pudding tightly: When wrapping the foil around the pudding, make sure it’s sealed tightly to prevent any water from getting in, which could affect the texture of the pudding.
- Serve immediately after pouring the syrup: Once the warm syrup and lemon juice are poured over the pudding, serve it right away for the best taste and texture. The hot syrup makes the pudding extra moist and delicious.
Mary Berry Syrup and Lemon Steamed Pudding