Vote for me in the presenter bake-off


When I was asked to cook my favourite pudding for a bake-off with Debbie, Craig and Claire, my only hesitation was 'how do I choose my favourite?'  It's no secret that I love my food – puddings in particular – but in the end I decided to show you one of the dishes I cook as a finale to Sunday lunch when we have friends joining us.

Steamed syrup pud -it gives maximum pleasure for the least amount of time and effort – a nursery favourite that takes moments to prepare and can then be left to fend for itself. And it doesn't matter if lunch runs late (which mine invariably does!) – it won't be spoilt.

To serve 8 you'll need:


Several spoonfuls golden syrup
8oz wholemeal flour
8oz soft brown sugar
8oz butter/margarine
4 tsps baking powder
4 eggs
A plastic, glass or ceramic bowl with a little lip on the rim
Kitchen foil

You can use white flour and sugar if you prefer, or muscovado sugar for a more treacly taste. I use olive oil spread, but any soft butter or margarine is fine. Eggs are medium or large – whatever I have in the fridge. I use lots of syrup but you could use less and warm some up as a pouring sauce to serve with the pudding. There are no rules!

If you want to serve 4, just halve the recipe and reduce the steaming time by about half an hour. I sometimes make a 12oz recipe to serve a crowd. It's also lovely cold for breakfast! (Don't tell anyone that I said that, though!)


1. Firstly, smear butter all around the bowl, then pour or spoon the syrup into the bowl.
2. Put all the other ingredients into another bowl and beat or whizz in a mixer until combined and you have a cake mix. Pour this into the bowl on top of the syrup and smooth to a flattish surface with a spoon.
3. Tear a piece of foil about one and a half times larger than the diameter of the bowl. Fold slightly to one side of halfway, and then fold back an inch from the first fold, so that you have a pleat in the centre. (To allow the foil to expand so that it doesn't tear.) If your foil is thin you may prefer to use double thickness, or you can use a layer of greaseproof paper and then the foil.
4. Place this over the bowl, fold down around it and tie tightly in place with the string. You can create a handle for easy lifting by taking the loose end over to the other side and tying in place.
5. Place in a steamer, or a large pan with a trivet or an upturned saucer and an inch or two of water in the bottom. Bring the water to the boil, turn down to simmer and put a good fitting lid on.
6. Leave to steam for two hours (three will be fine if you're running late), pour yourself a drink and relax with your family and friends.
7. When ready to serve, carefully remove the pudding from the pan, cut the string and take off the foil. Upturn a serving plate or dish onto the bowl and turn it all over, so the pudding slips out of the bowl onto the plate. It's delicious served with hot custard, cream, ice cream – or all three! 



With the clocks springing forward very soon the season for syrup pud is coming to an end again, but this pudding is so versatile it can suit any occasion with a few tweaks…

1. Try adding the zest and juice of a lemon to the cake mix, and replace the syrup with plenty of lemon curd – mmm! Serve with cream or vanilla ice cream. Mouth-wateringly fresh!

2. Or, simply pile some mixed berries (I keep a bag of frozen berries in the freezer for smoothies and crumbles) into the bottom of the bowl before adding the cake mix.

3. How about chocolate? Replace some of the flour with cocoa, and break some (or lots!) of chocolate into the bowl – it will melt and flow down the pudding as a delectable sauce when you turn out the pudding.

4. Add a touch of sophisticated spice with stem ginger in syrup in the bowl, with ground ginger in the cake mix.

5. Dried fruit such as sultanas, raisins and chopped dried apricots will give you the pleasure of spotted dick without the suet.

Just adapt this pudding to use your own favourite flavours – if you have any more ideas I'd love to hear them. Just post on this blog and we can all vote on our favourite variation. And do let me know if you try this – especially if it's the first time you've steamed a pudding. I promise you, there's really nothing to go wrong and even confirmed pudding non-eaters usually succumb to this one!

I hope you love it too!

Kathy x

See all the bake-off videos and don't forget to vote for your favourite!


  1. Pauline Johnson March 18, 2010 at 5:53 pm -  Reply

    Kathy, recipe sounds great but I dont think it will help my diet, maybe best to cook it for special occasions.By the way I have now reached my goal weight of 9 stone on diet chef, I have lost 1 stone & 10 pounds,would have posted it on the forum, but for some reason I cannot get in to it, how are you going with yours?

  2. janice reeves March 22, 2010 at 5:46 pm -  Reply

    I vote for Kathy and her Treacle pudding recipe, and a very close second it the lovely Craig, both good recipes and will try them both.

  3. Jean Charles March 22, 2010 at 7:23 pm -  Reply

    Hello Kathy, Saw you making the treacle pudding earlier in the day and decided this will be our Sunday lunch dessert.We will just have to miss out on the Yorkshire pudding. I think this is a great idea because I prefer dessert to starters.

  4. Ali March 22, 2010 at 7:26 pm -  Reply

    As usual Kathy is a winner in my eyes. Kathy went for traditional very homely recipes
    I cooked it to day and it was umy

  5. Kathy Tayler March 24, 2010 at 7:06 pm -  Reply

    Hi Pauline
    That is great news – well done!!! I’ve taken a bit of a break from diet chef and have maintained my weight, and after my birthday celebrations are over I will be starting up again for a few weeks. I just don’t seem to be able to stick at it for too long, but it means my loss is slow and steady, and that I don’t put it all straight back on. Good luck with staying at your target weight – you are an inspiration!
    Well done again.
    Kathy x

  6. Kathy Tayler March 24, 2010 at 7:08 pm -  Reply

    Hi Jean
    Glad you like the idea of my pud – I hope you like it even more when you’re eating it! I think a little of what you fancy never did you any harm – I only cook pudding for my family on Sundays, and it’s something the children really look forward to.
    Hope Sunday works out well for you!
    Kathy x

  7. Kathy Tayler March 24, 2010 at 7:10 pm -  Reply

    Hi Janice
    Thanks for your vote! I hope it works out well for you when you try the recipe – it’s so quick to prepare and hopefully not much that can go wrong. Just don’t forget the custard, cream or ice cream (or all three!!?)
    Kathy x

  8. Kathy Tayler March 24, 2010 at 7:12 pm -  Reply

    Hi Ali
    Thanks so much for your vote – just a bit of fun, of course, but it’s good to know you like the same sort of puddings as me. I’m glad it worked out well for you – and do try out some of the variations.
    Best wishes
    Kathy x

  9. Lisa March 30, 2010 at 9:22 pm -  Reply

    Yum! Reminds me of the puddings my mum used to make.She never thought to replace the syrup with chocolate though!
    It’s quite rare we have puddings,but I’ve jotted it down and will be making it this weekend….and next weekend we will have it with chocolate.My lot will love it.
    Thanks Kathy for reminding me of an old favourite and so easy to make too.
    Best wishes

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