Mary Berry Syrup and Lemon Steamed Pudding

I made this pudding on a rainy Thursday that smelled like wet socks and cabin fever. I wanted something that reminded me of my nan’s kitchen—sweet, steamy, citrusy—and this ticked every box. But the first time, I absolutely butchered it. I didn’t seal the foil lid properly and ended up with a sponge that was part cake, part swamp.

Once I slowed down, pleated that foil like it owed me money, and measured the syrup properly, it turned out golden and soft with a syrupy top that pooled around the sponge like liquid sunshine. If you’ve ever doubted whether steamed puddings are worth the fuss, this one will convince you. Let me show you how to get it right.

WHAT MAKES THIS RECIPE SPECIAL

Most steamed puddings are either too stodgy or too sweet—but not this one. The trick is the double hit of golden syrup. You pour some in the base before steaming, then warm up more with lemon juice to pour on top just before serving. It soaks into the sponge like magic.

Mary’s all-in-one mixing method seems lazy—but it actually works. Cold baking spread and all. I didn’t believe it either until I tested it next to the creamed method, and honestly? This one rose better.

INGREDIENTS + WHY THEY MATTER

• Golden syrup (115g + 115g) – Gives that gooey, sticky base and glossy pour-over finish. I’ve tried honey. Don’t bother.
• Baking spread (125g, cold) – Makes for a fluffier sponge than butter, oddly enough. Straight from the fridge works just fine.
• Caster sugar (125g) – Melts quickly and gives the sponge a fine crumb.
• Self-raising flour (125g) – Lifts the sponge without making it airy.
• Eggs (2 large) – Bind the mix and keep it rich.
• Lemon zest (from 4 lemons) – Adds sharp, fresh zing. Don’t skimp.
• Lemon juice (from 2 lemons) – Balanced with the syrup, it keeps things bright, not cloying.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-free? Flora Plant B+tter works. Avoid oils—they mess with the crumb.
• Gluten-free? I tested with Doves Farm GF flour—it’s denser, but still holds up.
• Orange twist? Swap lemon zest for orange and stir a spoon of marmalade into the syrup.
• Microwave hack? A single serving in a mug works in 90 seconds. But it’s more sponge than pudding.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sponge sank	Forgot the pleat in foil	Always pleat foil so sponge can expand
Soggy sponge	Water leaked into basin	Seal foil tightly with string
Syrup vanished	Didn’t measure properly	Use scales, not spoons, for the syrup

HOW TO MAKE MARY BERRY’S SYRUP AND LEMON STEAMED PUDDING

Grease the basin
Butter a 900g (2lb) pudding basin. Line the base with non-stick baking paper.

Add syrup to the base
Pour 115g of golden syrup into the bottom.

Mix the sponge
In a bowl, mix baking spread, sugar, flour, eggs, and lemon zest. Beat with an electric whisk for 2 minutes until smooth and creamy.

Fill and seal
Spoon the sponge mixture over the syrup. Cover with a circle of baking paper and pleated foil. Tie tightly with string.

Steam
Place a jam jar lid in a large pan and sit the basin on top. Fill with boiling water halfway up the basin. Cover the pan and simmer gently for 1½ hours, topping up water as needed.

Make the syrup
In a saucepan, warm the remaining syrup with the lemon juice.

Unmold and serve
Turn the pudding out onto a plate and pour the warm lemon syrup over the top. Serve straight away.

TIPS FROM MY KITCHEN

• I zest the lemons straight into the bowl—gets all the oils in.
• My pudding basin is metal—it steams quicker and gives a better rise.
• I set a timer every 20 minutes to check the water—no one wants a dry pan.

STORAGE + SERVING

• Fridge: Keeps 3 days. Wrap tightly.
• Freezer: Slice and freeze with baking paper in between. Defrost and steam or microwave gently.
• Reheat: Microwave individual slices for 20–30 seconds or steam whole for 5–7 minutes.
• Serve with: Custard, yoghurt, or just more lemon syrup.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes! Make and steam the day before, then reheat before serving. Tastes even better the next day.

Q: What if I don’t have golden syrup?
A: Honestly, nothing gives the same flavour—but light treacle or maple syrup can work in a pinch.

Q: Can I make it in a microwave?
A: For a quick version, yes—just halve the ingredients and microwave in a big mug for 90 seconds. Not quite the same, but still good.

Q: What size basin do I need?
A: A 900g (2lb) pudding basin works best. Pyrex or metal—just make sure it fits your pan.

Try More Recipes:

• Mary Berry Lemon Tart With Lemon Passion Fruit Curd
• Mary Berry Lemon Yoghurt Cake
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce