Generously grease a 900ml/1½ pints pudding basin with butter, then chill in the fridge for 4-5 minutes. When the basin is chilled, drizzle the golden syrup into the base of the basin. In a large ...

Pour the golden syrup into the basin ... gently run a knife around the edge of the pudding basin and turn the syrup sponge out onto a serving plate. Serve at once.

This is a good base recipe for puddings making good use of the golden syrup that remains a staple of the New Zealand kitchen. Delicious as is, the pudding is also receptive to additional flavours ...

Fold in the flour and the milk. Add 1 Tbsp of golden syrup to the bottom of each ramekin then top with the mixture and cover with greased baking paper or tinfoil. Either steam for 20 minutes or ...

maple syrup and golden syrup between six ramekins that are about 175ml in volume. Dot the sliced bananas in on top. Whisk the butter, zest and sugar for the sponge until it has turned pale in colour.

Brush the bowls really well with butter or margarine, you need to do this to ensure the sponge mixture ... the top of the pudding this is quite normal. Warm a little golden syrup with four parts ...

If you’re in need of something golden and sweet to combat these cold ... nostalgia by baking a retro British favourite - easy syrup sponge. Preheat the oven to 170℃, 160℃ fan, gas 3.