This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup.

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
4
Yield:
2 pint pudding
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.

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  • In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.

  • Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.

  • Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.

Nutrition Facts

546 calories; protein 7.9g; carbohydrates 73.1g; fat 25.5g; cholesterol 93.1mg; sodium 898.3mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
This is the best pudding recipe I have come across and is really delicious for those of us who enjoy the taste without worrying!! Brilliant Read More
(15)

Most helpful critical review

Rating: 2 stars
08/06/2016
Dont know what I did wrong but my spong wasnt fluffy it was thick and tasted disgusting and almost barely cooked through. I will try it again tomorrow and see how it turns out again. Read More
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/09/2003
This is the best pudding recipe I have come across and is really delicious for those of us who enjoy the taste without worrying!! Brilliant Read More
(15)
Rating: 4 stars
10/09/2003
I made this recipe for a potluck with a UK theme. Some people really enjoyed it and others didn't liek it at ALL. I used a raspberry syrup and was pleased with how it came out. Read More
(10)
Rating: 5 stars
02/04/2011
Really yummy and easy to make. the worst bit was waiting for it to cook in the oven! but was definately worth the wait. light fluffy and lovely syruppy topping- Thankyou! Read More
(5)
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Rating: 5 stars
02/10/2011
Excellent pudding. My husband is British & loves this recipe accompanied by Birds custard. Thanks so much. Read More
(2)
Rating: 5 stars
08/10/2014
Yummi! I mace it twice and we ate it all on a seat. The second time I tried with maple syrup and turn up great. Thank you for such an easy and delicious recipe. Read More
(1)
Rating: 4 stars
11/25/2012
I wanted this as my Birthday Cake this past week. We added a few more tablespoons of syrup. If you don't eat it hot out of the oven - you miss out. This was delicious!!! A real Treat! Read More
(1)
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Rating: 2 stars
08/06/2016
Dont know what I did wrong but my spong wasnt fluffy it was thick and tasted disgusting and almost barely cooked through. I will try it again tomorrow and see how it turns out again. Read More
(1)
Rating: 5 stars
05/27/2017
Perfect recipe. Truly wonderful and well worth all the effort for special occasions. Tastes exactly like my British husband's mom makes it in England. We make it in a turkey roasting oven. 20 special around Thanksgiving. The roaster allows us to get the desired temperature without heating up the entire house with the oven. Be aware it generates a LOT of steam in the house. The interior of the windows in the kitchen gets wet when cooking this. Kind of alarming. The only changes I ever make are to add another tablespoon of syrup. In regards to the syrup any "golden syrup" will do. You can substitute Karo maple syrup or a jam but it's not as good. The golden syrup is a must for this recipe. Read More
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