Baked Golden Syrup or Jam Puddings
Photography Manja Wachsmuth.
You can't beat a proper pud. Our recipe gives you the option for either golden syrup or jam puddings – both as delicious as the other.
Serves: 6
INGREDIENTS
180 grams butter at room temperature
180 grams caster sugar
2 eggs
2 tablespoons sour cream
finely grated zest of 1 lemon
100 grams self-raising flour
¼ teaspoon ground cardamom
golden syrup and/or jam
To serve
custard, cream or yoghurt
6 x ¾ cup-capacity ovenproof ramekins
METHOD
Grease the ramekins and line the bases with a circle of baking paper.
Preheat the oven to 180˚C.
Beat the butter and sugar until light and creamy. Add the eggs, sour cream and the lemon zest and beat well. Sift in the flour and cardamom and gently combine.
Put a tablespoon of golden syrup or jam on top of the baking paper in the base of each dish. Divide the batter evenly between the dishes and smooth the tops. Place the dishes on a baking tray and bake for 20 minutes until firm and golden.
To serve: As soon as the puddings come out of the oven, gently run a knife around the inside of the dish and invert each one onto a plate. It is essential to do this straight away, otherwise the puddings will stick. Remove the baking paper if necessary.
Serve the puddings hot with custard, cream or yoghurt and some extra golden syrup to drizzle over.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.