Pressure cooker golden syrup sponge pudding
A light, buttery steamed sponge with a pool of golden syrup at the bottom, ready in just over an hour instead of two.
- Time1 hr 10
- LevelEasy
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 542kcal
- 74.3gcarbs
- 53.2gof which sugars
- 25.6gfat
- 15gsaturates
- 6.7gprotein
- 0.9gfibre
- 0.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Grease a 900 ml pudding basin well with the 10 g butter. Spoon the 4 tbsp golden syrup into the bottom.
- 2
Beat the soft butter and sugar together until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, adding a spoonful of the flour with each to stop it curdling.
3 min - 3
Fold in the rest of the flour and the lemon zest, then the milk, to give a soft dropping consistency. Spoon into the basin on top of the syrup and level the top.
- 4
Cover with a pleated sheet of baking paper and a pleated sheet of foil (the pleat lets the pudding rise). Tie tightly under the rim with string. Make a foil sling to lower the basin in and out.
- 5
Pour the water into the pot and stand the trivet in it. Lower in the basin. Put the lid on with the valve open (venting) and let steam come out for 10 minutes. Then close the valve to sealing.
10 min - 6
Cook at high pressure for 30 minutes. Natural release for 10 minutes, then open the valve. Natural release is needed here, since a quick release can make the sponge sink and go heavy.
40 min - 7
Lift out the basin, remove the foil and paper and run a knife around the edge. Turn out onto a plate with a lip, as the syrup will run. Pour over the warm syrup and serve with custard.
- 8
No pressure cooker? Steam in a large covered pan with water halfway up the basin, topping up with boiling water, for 1 hour 30 minutes to 1 hour 45 minutes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
