Golden Syrup Puddings - The Sweet Rebellion
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Golden Syrup Puddings

Last week Huletts sent me a hamper of their delicious syrups and invited me to take part in their tongue-twister challenge. Brett and I had a lot of fun trying our hand at the various phrases – click here see how we did! If you’d like to have a crack at it, click here to do the Tongue-twister challenge too! 
I used Huletts Golden syrup to make these easy and delicious Golden Syrup Puddings. The recipe is much like that of a cake, but the puddings are baked in a water bath and have a generous amount of golden syrup at the bottom which coats the puddings beautifully when inverted. They are best enjoyed warm with ice cream or plenty of custard.

This post was sponsored by Huletts. All text and opinions are 100% my own.


(Serves 6)

125g salted butter, softened
125g Huletts castor sugar
2 large eggs
5ml caramel essence (or vanilla essence)
125g self-raising flour
75ml milk
6 tbsp Huletts golden syrup


  • Preheat the oven to 180C. 
  • Cream together the butter and castor sugar until light and fluffy. 
  • Add the eggs and caramel essence and beat well. 
  • Mix in the flour, followed by the milk and beat until smooth.
  • Grease 6 puddings moulds or tea cups very well. 
  • Add 1 tbsp of golden syrup to each, then top with the pudding mixture. 
  • Place in a roasting dish and fill halfway with boiling water. 
  • Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
  • Allow to stand for 5 minutes before carefully unmoulding onto serving plates. Serve immediately with ice cream or custard

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