Skip to main content

Easy, warming and delicious, this Golden Syrup Pudding is the perfect dessert for winter entertaining.

  • Serves6
  • Cook time2 hour
  • Prep time15 minutes


  • ½ cup (125ml) golden syrup
  • 125g butter, softened
  • ½ cup (110g) caster sugar
  • 1 tsp finely grated lemon rind
  • 2 Coles Brand Australian Free Range Eggs
  • 1½ cups (225g) self-raising flour
  • ½ cup (125ml) milk
  • Golden syrup, extra, to serve
  • Light vanilla ice-cream, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 4-cup (1L) capacity pudding basin. Pour golden syrup in base.
  2. Step 2

    Use an electric mixer to beat butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in the flour and milk, in alternating batches, until just combined. Spoon into the prepared basin and smooth the surface.
  3. Step 3

    Layer a sheet of baking paper and foil together on a work surface. Fold a 3cm-wide pleat down the centre. Cover the basin, paper-side down, with the paper and foil. Secure with a lid or kitchen string. Roll up the edges of the paper and foil.
  4. Step 4

    Place an upturned saucer in the base of a large saucepan. Place the pudding basin on top of saucer. Pour in enough boiling water to reach halfway up the side of basin. Place over medium-low heat. Cook, covered, for 2 hours or until a skewer inserted in the centre of the pudding comes out clean. Remove basin from the saucepan. Set aside for 5 mins before turning onto a serving plate. Cut into wedges and serve with extra golden syrup and ice-cream.