Syrup Sponge Pudding


Generously butter the inside of a 1.2 litre/2 pint pudding basin.
Spoon 50g of the golden syrup into the base of the pudding basin and set aside.

Beat the remaining 50g golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs, flour and milk.

Spoon the mixture into the pudding basin and smooth the surface.

Cover the basin with the circle of foil, pleated in the middle to allow for the expansion of the pudding. Crimp the foil around the bowl to secure into place.

Place the pudding into the Crock-Pot bowl.

Add enough cold water to the bowl to come halfway up the sides of the basin. Cover the bowl with the lid and cook on high for 3-4 hours.

Carefully remove the pudding from the Crock-Pot bowl, lift off the foil and turn out onto a warmed dish or plate. To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard.

Cooking Time

High for 3-4 hours




  • 175g softened butter, plus a little extra for greasing the pudding bowl
  • 100g golden syrup
  • 125g golden caster sugar
  • 1 lemon, zest only
  • 1 orange, for zest & juice
  • 3 medium eggs
  • 175g self-raising flour
  • 15ml milk

To Serve

  • Custard