-
-
My review
Syrup Sponge Pudding
TRICIAMARGARET
"This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 50 m servings 546 calsOriginal recipe yields 4 servings (2 pint pudding)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
- 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
Per Serving: 546 calories; 25.5 g fat; 73.1 g carbohydrates; 7.9 g protein; 93 mg cholesterol; 898 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 88 Ratings
-
-
-
-
-
Most helpful positive review
8/24/2001
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
Most helpful critical review
8/6/2016
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.
Most helpful
Most positive
Least positive
Newest
8/24/2001
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
12/5/2001
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.
2/3/2011
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!
2/10/2011
Excellent pudding. My husband is British & loves this recipe accompanied by Birds custard. Thanks so much.
8/6/2016
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.
8/10/2014
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.
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!
5/27/2017
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 s...