Remember cookery editer Liz Burns? She cooked this in November 1981. This old fashioned steamed pudding with a hint of ginger is still a great Ginger syrup spongefavourite today.
Serves: 4-5
Prep time: 20 mins
Cooking time: 1 hr 30 mins
Total time: 1 hr 50 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 4 level tbsp golden syrup


    • 125g (4oz) butter or margarine, softened


    • 125g (4oz) caster sugar


    • 125g (4oz) self-raising flour


    • 1 level tsp baking powder


    • 1½ level tsp ground ginger


    • 1 level tsp mixed spice


    • 2 large eggs


    • 2-3 tbsp milk


    • 900ml (1½ pint) pudding basin, well buttered


    • Bakewell paper and foil, string, large pan, steamer






    1. Spoon 3 tbsp of the syrup into the prepared basin. Put the rest of the syrup and all the other ingredients, into a large mixing bowl and beat with an electric hand-mixer for 2 mins, until smooth. Add a little more milk, if necessary, so that the mixture has a soft dropping consistency.


    1. Spoon the mixture into the basin, smooth the top. Cover with pleated paper and foil, tie with string and steam for 1½ hrs. Leave for 5 mins, then turn out and serve with more syrup and custard.



Nutritional information per portion



fat 24.0g saturates 14.0g calories 447(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.