Raspberry and Golden Syrup Steamed Puddings
Photography by Nick Tresidder.
Serves: 6
INGREDIENTS
1 cup frozen raspberries
6 tablespoons golden syrup
Sponge
100 grams butter
100 grams sugar
2 eggs
finely grated zest and juice of 1 lime
⅓ cup plain yoghurt or milk
1 teaspoon vanilla extract
175 grams self-raising flour
2 cups frozen raspberries
To finish
warm golden syrup for serving
METHOD
Butter 6 x 200 ml capacity ramekins or dariole moulds. Line the bases with a small circle of baking paper, firmly pressing it on. Cut 6 larger circles to fit the top of the puddings.
Preheat the oven to 200°C.
Spoon 1 tablespoon of golden syrup into the bottom of each ramekin and top with 8 frozen raspberries just before adding the sponge mixture. Using frozen berries means they retain their shape during cooking.
Sponge: Cream the butter and sugar until light and creamy. Beat in the eggs one at a time. Combine the lime zest and juice, yoghurt and vanilla and fold into the eggs alternating with the flour. Carefully fold in the frozen raspberries, trying not to squash them too much. Divide the mixture between the ramekins, smooth the tops and cover with the baking paper. Cover each pudding with tin foil allowing a little space for the sponge to rise. Tie the tin foil firmly onto the ramekins with kitchen string.
Place the ramekins in a deep baking dish and pour in enough boiling water to come halfway up the sides.
Bake for 40 minutes until firm and risen.
To serve: Run a pallet knife around the inside of the dishes then invert onto serving plates. Drizzle with a little warm golden syrup and serve with softly whipped cream, custard or ice cream.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!