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Recipe: Golden Winter Pudding

This is a good base recipe for puddings making good use of the golden syrup that remains a staple of the New Zealand kitchen. 

22072013BiteGoldenWinterPudding

Delicious as is, the pudding is also receptive to additional flavours such as lemon rind or raisins and spices like ginger or cinnamon. Make it in a family-sized dish or in individual ramekins to give everyone their own personal pud.

Ingredients (Serves 4)

75 g Butter, plus extra for greasing
75 g Sugar
75 g Self raising flour
Egg
1 Tbsp Milk
100 g Golden syrup

 

Directions

  • Lightly grease a mould, a small pudding basin, or 4 ramekins with a little butter. Cream the butter and sugar until light and fluffy. Beat in the egg and fold in the flour and milk. Pour the golden syrup into the bottom of the pudding basin or mould.
  • Carefully spoon the pudding batter on top of the golden syrup, spreading the mixture evenly. Cover and seal the top of the pudding basin with baking paper tied into place with string (or you can use tin foil).
  • Place the pudding basin in a large pot of simmering water. Ensure the water comes halfway up the side of the basin, put the lid on and steam for 30-40 minutes. If you are using ramekins, heat an oven to 160C and place the ramekins in a deep oven tray. Pour warm water around them so that it comes halfway up the ramekins and bake for 20 minutes.
  • Serve with vanilla bean ice cream and whipped cream.

Make a change

Lemon golden pudding: Grate the rind of one small lemon and add to the batter with the milk and flour.

Ginger golden pudding: Add 1 tsp of ground ginger with the flour and milk.

Nutty golden pudding: Add chopped walnuts to the bottom of the greased mould before you pour in the golden syrup. 

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

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