Golden Syrup & Ginger Citrus Pudding
A modern twist on a Kiwi classic
here’s something timeless about a golden syrup pudding, it’s the kind of dessert that takes you straight back to family dinners, old enamel dishes, and the smell of caramel and butter filling the kitchen. This version keeps that same nostalgic comfort but adds a subtle modern twist with fresh orange zest and a gentle hint of ginger.
The syrup bakes into a glossy, golden layer that melts down the sides of the soft sponge, while the orange and ginger lift the flavour just enough to make it feel bright and new. It’s simple, homely, and beautifully balanced, perfect for when you want something classic but a little special.
Serve it warm with a scoop of vanilla ice cream or a dollop of cream, and it’s everything a pudding should be: soft, sticky, and deeply comforting.
Ingredients
Base:
90g golden syrup
1 tbsp extra golden syrup, for drizzling after baking
Butter or spray, for greasing
Batter:
100g unsalted butter, softened
110g caster sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 orange
½ tsp ground ginger
190g self-raising flour
185ml full-fat milk
Pinch of salt
Optional toppings:
Toasted flaked almonds
Whipped cream or vanilla ice cream
Small pieces of crystallised ginger
Method
Preheat oven to 180°C (160°C fan bake). Grease a medium ovenproof dish (around 1.5L capacity).
Pour golden syrup into the base of the dish and swirl gently to coat the bottom.
In a large bowl, cream butter and sugar together until pale and fluffy.
Beat in the eggs one at a time, then stir through vanilla, orange zest, and ground ginger.
Sift the flour and salt, then fold into the mixture, alternating with milk, until a smooth batter forms.
Spoon the batter gently over the golden syrup layer — smooth the top without mixing the two layers.
Bake for 35–40 minutes, or until golden, risen, and a skewer inserted into the sponge comes out clean.
Once baked, rest for 5 minutes, then drizzle with the extra tablespoon of golden syrup.
Serve warm with whipped cream or ice cream, and scatter with toasted almonds or crystallised ginger if you like.
Baking Notes
Baking gives the pudding a slightly more caramelised edge than steaming, while still keeping a rich syrupy base.
You can halve the recipe for a smaller 4-serving version and bake for about 25–30 minutes instead.
