Steamed Pudding with Maple Syrup

Steamed Pudding with Maple Syrup Submitted by Helen Dark
Steamed Pudding with Maple Syrup Submitted by Helen Dark

This recipe is based on the English Steamed Sponge Pudding which typically uses golden syrup and black treacle. I created this recipe when I moved to the United States from Europe and have replaced the golden syrup and treacle with maple syrup. All my friends here love this American derivative of a very old and traditional English recipe.


6 to 8


7 tablespoon maple syrup
6 oz self-raising flour 1teaspoon baking powder
1½ sticks unsalted butter - softened
3 large eggs
6 oz soft light brown sugar

You will also need:
4 cut-sized pudding basin, well buttered
Parchment paper, 16 x 12 inches
Aluminum foil

Nutritional information

No nutrition information available


Put 3 tablespoons of the maple syrup in the bottom of the buttered pudding basin. Sift flour and baking powder into a bowl. Cream the butter and sugar until light and fluffy. Add eggs, 1 at a time to butter/sugar mixture and mix well after each addition so that eggs are well incorporated. Then add 1 tablespoon of maple syrup and mix well, about 2 minutes. Add flour to the batter 1 spoonful at a time and mix until well incorporated, but do not over beat otherwise pudding batter will be tough.

Spoon pudding mixture into the pudding basin. Place a sheet of the aluminum foil over the sheet of parchment paper and make a pleat down the center. Place foil-side up over the pudding basin with the pleat running across the center (this will allow for the pudding to rise). Press the parchment/foil cover over the basin sides so that the pudding is completely covered then tie string all the way round the basin rim to seal the parchment-foil cover. Trim off excess parchment and foil. Place the pudding into a large saucepan and pour boiling water into the pan ¾ of the way up the side of the pudding basin. Cover with a lid and steam for 2 hours checking the water level every 45 minutes. If necessary, add a little boiling water to keep up the level.

To serve, remove pudding basin from sauce pan and remove parchment/foil cover. Loosen the pudding from the basin sides using a sharp knife and invert on to a warmed platter. Pour an extra 3 tablespoons of maple syrup over the pudding before taking to the table. Serve with warm custard or vanilla sauce.