Lisa's Golden Syrup Pudding



Steamed Golden Syrup Puddings

12 inch camp oven with trivett & water boiling in it. About 1 inch deep. Have extra water on the boil to add if necessary.

  • 6 tablespoons golden syrup
  • 2 cups SR flour 175 gram butter - cubed & softened to room temp.
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup brown sugar
  • 2 extra tablespoons golden syrup
  • Whipped or double cream or icecream to serve



  • Place 1 tablespoon of syrup into the bottom of 6 x 1 cup capacity greased teacups.
  • Put all other ingredients into a bowl and mix with a electric beater (if you have power ) if not mix all the wet ingredients then beat in flour 1 cup at a time.
  • Spoon into cups & cover tightly with alfoil.
  • Place onto trivet in camp oven & put lid on.
  • Put about 12 heatbeads on lid as well as keeping on the boil.
  • Water should be half way up cup so add more water now if needed.
  • Steam for about 50 mins or until they feel springy.
  • Tip into to a bowl or plate & add cream or icecream.
  • Enjoy Be careful when removing cups from water.
  • A wet oven glove or mitt will be HOT.


Recipe and Pictures by Lisa Turner