Golden Lemon & Rosemary Syrup Pudding

Golden Lemon Rosemary Syrup Pudding - The Sugar Hit This Golden Lemon & Rosemary Syrup Pudding is the stuff of cosy dinner party dreams. The old-fashioned English staple puddings – Queen of Puddings, Sticky Toffee Pudding, Arctic Roll, Eton Mess, Jam Roly-Poly – are all such chic choices for dessert now that vintage is well and truly in vogue. Though I was born just at the beginning of the 90s, I am and have always been a total devotee of the 60s; completely in love with the social movements, music, architecture, design and fashion of the time. And believe it or not, I’m now starting to fall in love with the food! Golden Lemon Rosemary Syrup Pudding - The Sugar Hit Nothing pleases me more than throwing on a bell-sleeved mini-dress, spinning some early Led Zeppelin, and serving forth a classic, vintage British pudding. While I’m at it I might attempt a poorly executed beehive, and pretend that Mick and Keith are coming over for dinner – though my love for them transcends the decade of the 60s. Mick and Keith are timeless. The beauty of all these old-school puddings is how adaptable they are. A classic syrup pudding is delicious, but spruced up with lemon, and made complex with rosemary, it is elevated into a totally new experience. The rosemary adds it’s resiny warmth, and shares an almost sharp scent with the sprightly lemon zest and juice. Meanwhile, that peerless Brit ingredient, Golden Syrup, does it’s job of swathing the entire thing in smoky sweetness. Golden Lemon Rosemary Syrup Pudding - The Sugar Hit Now, please don’t fret. I am well and truly aware that I am viewing my beloved 60s through Golden Syrup soaked glasses. I am aware that it wasn’t all roses, and that no internet means no iPads, no smart phones, and no Sugar Hit. But what is life without whimsy? And where better too get your whimsy than the psychedelic 60s, man? The stalwarts of the English pudding tradition are just the place to bring a little whimsy into your world. Spike your syrup sponge with unexpected rosemary. Why not scent your Eton Mess with rosewater? Or make your arctic roll groovy with rum-soaked sponge and butter-pecan ice-cream? The beauty of these desserts lies in their simplicity, and they are just waiting for a new lease on life. Golden Lemon Rosemary Syrup Pudding - The Sugar Hit Aside from all the fun of the swinging sixties, this little pudding is a right ray of sunshine on any gloomy winter’s day. Lucky for me, the Brisbane Winter has been a ridiculously balmy 23C for the past week, and I have been basking in afternoon sunlight. It’s hard not to. My new house happens to have a little window box area, and I have positioned my chair just so that the sun beams through the window and right onto my face. There is absolutely nothing better than a ray of warm sunlight shining onto your face when your feet are freezing, and you have a hot cup of earl grey waiting on your chair arm. A stack of cookbooks at my side to flip through, and I’m in heaven. The only thing that could possibly be better is a visit from Mick and Keith. And a slice of this pudding. Golden Lemon Rosemary Syrup Pudding - The Sugar Hit


Golden Lemon and Rosemary Syrup Pudding

INGREDIENTS: 1/3 cup golden syrup

Zest and juice of 1 lemon

1 tbsp light brown sugar

pinch salt

100g butter, softened

100g caster sugar

100g self-raising flour

2 sprigs rosemary, leaves picked and finely chopped

2 eggs

2-3 tbsp milk Fill your kettle with water and put it on to boil. In a greased 3-cup (750ml) capacity pudding basin, combine the golden syrup, juice of 1/2 a lemon, brown sugar and salt. Stir until completely combined and set aside. To make the sponge, combine the butter, sugar, flour, lemon zest and rosemary and pulse until a breadcrumb consistency is achieved. Add the eggs, and remaining lemon juice, and whiz until combined. At this point the mixture will be very thick, add the milk a little at a time with the motor running until it is the texture of softly whipped cream, you may need slightly more or less milk. Pour the batter into the pudding basin, on top of the syrup, and cover with a double layer of foil, securing the foil tightly with a rubber band or string (rubber band is way easier). Place the pudding basin into a large stockpot, and fill with boiling water from the kettle halfway up the pudding basin. Be careful not to get water on top of the pudding, but a few splashes won’t kill it. Place the whole pot over a low heat, and simmer for 2 hours. Check it every 30 minutes or so, and top up with water if necessary. At the end of the 2 hours, remove the pan from the heat, and carefully lift the pudding basin out. Leave it to sit for 5 minutes before removing the foil, and turning it out on a lipped plate. Decorate with extra rosemary, if you wish, and serve with creme fraiche, ice cream, cream or the very British choice, custard.


  1. Oh that pud looks uhhhmazing. That innard shot is the million dollar shot – it looks sooooo luscious!

    • Mmmmm, perfect for the cold!

  2. I love the colours of this pudding! nothing is more comforting than pudding right now. I can sure go for this with a home made custard.

    • Mmmm, yeah, homemade custard is heaven.

    • Robert and jimmy! I have a whole lOtta love for those fellas.

  3. Oh my…I can practically taste this through the screen. Well done, Sarah. Sharing this with my wife immediately. Thanks for sharing!

    • Thankyou Sophie! I’m really trying to step up my photogs at the moment! It’s stressful.

  4. This looks so good! I love the flavor combination of the lemon and the rosemary, yum!

  5. What a gorgeous sunny pudding! I’m making a pudding for a dinner party this weekend and I’m so looking forward to eating it! :D

    • They are perfect for winter!

  6. This is one truly scrumptious looking English pud! Love the inclusion of rosemary. Methinks I might have to bookmark this.

    p.s. I’m extremely jealous of your balmy Brisbane winter… it’s freezing here in Sydney!

    • The nights are cold, I swear!

  7. Oh, wow. This sounds delicious and so sophisticated! I have some Lyle’s golden syrup in my pantry as we speak. Sounds like serendipity to me ;)

  8. I really don’t have a sweet tooth Sarah but your whimsical thoughts and imaginations made me dream of that era for a while ( No, I am not from 60s :) ). Now all I need is a bite of that cake to make it complete!

    • Thanks Kankana – I’ve always been a bit of a flower child. :P

  9. This sounds so dreamy! I haven’t had a proper pudding since I lived in London…um…almost a decade ago. (crap I’m getting old.) They’re not easy to find in America, and I don’t know if I’m brave enough to attempt making one without the right equipment. You’re making me so nostalgic, and this lemon-rosemary variation sounds wonderful!

    • I love nostalgia! (is that an odd thing to say?) And I’m so jealous of you living in London, I’ve visited but not for long enough!

  10. Oh my! This sounds like just my kind of sweet :) Greek desserts almost always involve syrup, so when I see a cake doused in it I get extremely hungry. Looks beautiful, too!

    • It is very Greek isn’t it? Though I have cheated by using golden syrup here

  11. Brilliant! I love savory desserts. (But let’s not talk about how much I remember the 60s! ;) Though I was just a child…)

    • Jealous, I bet the 60s was a cool time to grow up in!

  12. This is simply delectable and gorgeous! A pudding with all these amazing flavors sounds wonderful.

    • Thanks Nik! Have an internet slice.

  13. This pud looks amazing! I’m English and it looks like the real deal, a proper sponge pudding covered in syrup. YUM! Can’t wait to see if I can make it dairy free so I can eat it too.

    • Thanks Kate – i’d love to hear how you go.


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