Slow cooker golden syrup sponge pudding is one of the easiest and most delicious sweet treats on the planet. Also known as treacle sponge, this light and fluffy steamed sponge cake is drenched in golden syrup and slow cooked to perfection.
This is a UK childhood favourite – one taste and you’ll understand why!
Now this is proper Winter comfort food. I don’t believe there is a more delicious dessert than a steamed pudding with golden syrup. This was my absolute favourite when I was little and I still absolutely adore it.
I’ve always had a sweet tooth – bet you’re not completely shocked to hear that – and old fashioned desserts are my favourite.
I would never turn down a bowl of sticky toffee pudding, creamy rice pudding, apple pie or an apple crumble, but I would by pass them all to get my hands on a sticky-sweet golden syrup steamed pudding.
treacle sponge pudding
This golden syrup sponge is also known as a treacle sponge pudding, which always confused me because in my mind at least, golden syrup and treacle are two separate things.
I mean, if you used golden syrup instead of treacle in my treacle scone recipe you would get a totally different outcome! But who am I to argue with tradition?
why you’ll love this recipe
- It takes just 10 minutes to prep
- no fancy ingredients required – just butter, caster sugar, eggs, self raising flour and golden syrup
- It’s the most comforting pudding you could ever eat – especially on a freezing cold day
You will need a 1.5 pint pudding basin – the kind you would use for a small steak and kidney pie or Christmas pudding.
I find it easier to use a plastic basin with a lid – it saves me having to make pleats in sheets of baking paper and foil and make handles out of string for the traditional ceramic bowls, which I personally find a bit of a hassle.
How to cooK golden syrup steamed pudding on the hob
if you don’t have a slow cooker you can make the pudding on the hob/stovetop.
Follow the recipe in exactly the same way. Generously butter a 1.5 pint pudding basin and follow these instructions on how to prepare a ceramic bowl for steaming a pudding.
Place an upturned saucer in the bottom of a large, deep heavy based saucepan. Place the pudding basin with the sponge mixture on top, Pour just boiled water inside to reach about halfway up the sides of the basin.
Cover the pan with a lid and allow to steam on a low heat for around 1 hour 30 – 2 hours.
IMPORTANT- you’ll need to keep an eye on the pan to make sure it doesn’t boil dry – keep topping up with freshly boiled water if necessary.
How Do i Know when steamed pudding is ready?
To check if the pudding is ready, insert a skewer in the middle. There should be no raw batter clinging to the skewer and the pudding will be well risen. It should also spring back when lightly pressed in the middle.
Carefully remove the pudding from the pan of water. Allow to stand for 5 minutes before inverting onto a serving plate.
can you reheat golden syrup sponge?
I can confirm that you definitely can. I’ve often made the sponge in the slow cooker late in the afternoon, but by the time early evening comes around we’re all too full to eat it. I reheat the whole thing or individual portions in the microwave for about 3-4 minutes and it’s still delicious.
The absolute best way to serve a golden syrup sponge pudding is with a jug of warm custard, but it’s also divine with ice cream or even a dollop of clotted cream.
Come on…..how beautiful is this?? It’s the perfect rainy Sunday afternoon pudding….preferably eaten while curled up on the sofa with a snuggly blanket. Happy days.
did you make this reciPe?
I hope you enjoyed it! Let me know what you thought of it by leaving a comment below and rate the recipe by clicking on the stars in the recipe card.
more recipes using golden syrup
- 150g golden syrup
- 175g soft butter
- 175g caster sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 175g self raising flour
- 3 or 4 tablespoons whole milk
- Preheat your slow cooker. Generously butter a 1.5 pint pudding basin. I use a plastic pudding basin (with a lid) that's especially designed for steamed puddings. Pour the golden syrup into the buttered basin.
- Cream the butter and sugar together until very light and fluffy. Gradually beat in the eggs one at a time, making sure each one is well incorporated before adding the next. Stir in the vanilla extract.
- Using a large metal spoon, fold in the self raising flour and milk until you have a batter that drops easily from the spoon. You might not need the 4th tablespoon of milk.
- Spoon the batter into the pudding basin on top of the golden syrup. Place a little circle of tin foil on top and pop the lid on top to secure. Place the basin in your pre heated slow cooker. Carefully pour in boiling water until it comes about half way up the basin. Place the lid on top and cook on high for about 3 1/2-4 hours.
- Using oven gloves, carefully remove the basin from the slow cooker. Pour the boiling water down the sink (again, please take care as it will be scalding hot!) Place the pudding basin upside down on a serving plate. The pudding should slip right out of the basin. Serve with warm custard, clotted cream or ice cream.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 535Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 157mgSodium: 591mgCarbohydrates: 69gFiber: 1gSugar: 40gProtein: 7g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.