Mary Berry Sponge Pudding Recipe

This warm, sticky Mary Berry Sponge Pudding is made with butter, golden syrup, and self-raising flour, and ready in 1 hour and 45 minutes. The golden syrup bubbles up around the edges of the light sponge as you invert it onto a plate. I love making this comforting dessert on chilly Sunday afternoons.

Why This Classic Works

I used to struggle with heavy sponges until I learned Mary Berry’s all-in-one method. Beating the ingredients together briefly keeps the air in the batter.

The real surprise was how much the syrup penetrates the sponge during steaming. I definitely recommend greasing the basin generously to ensure a clean release.

Mary Berry Sponge Pudding Ingredients

• 100g softened butter (plus extra for greasing)
• 4 tbsp golden syrup
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour
• 1 tsp baking powder
• 1 tbsp milk

How To Make Mary Berry Sponge Pudding

1. Prepare the basin: Grease a 1-litre pudding basin generously with butter and pour the golden syrup into the bottom.
2. Mix the batter: In a large bowl, combine the butter, caster sugar, eggs, flour, and baking powder, beating until smooth.
3. Add the milk: Stir in the milk to give the batter a soft dropping consistency, then spoon it over the syrup.
4. Cover for steaming: Place a pleated sheet of baking paper and foil over the basin, tying it securely with string.
5. Steam the pudding: Place the basin in a large pan with boiling water reaching halfway up the sides and steam for 1.5 hours.
6. Serve warm: Carefully remove from the pan, run a knife around the edge, and invert onto a warm serving plate.

Recipe Tips

• Pleat the foil: Making a pleat in the foil and parchment allows the pudding room to expand as it cooks.
• Check the water level: Keep an eye on the saucepan and top up with boiling water to prevent it from boiling dry.
• Room temperature ingredients: Using room temperature eggs and butter prevents the batter from curdling.

What To Serve With Sponge Pudding

This rich dessert pairs perfectly with a generous pour of hot custard or a scoop of vanilla ice cream. The creamy contrast balances the sweet, sticky syrup beautifully.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 30 seconds until warm and sticky.

FAQs

Can I microwave this pudding?

Yes, you can microwave it for about 5 to 6 minutes on medium-high. The texture will be slightly less fluffy than the steamed version.

What size basin do I need?

A standard 1-litre pudding basin provides enough room for the sponge to rise without overflowing.

Can I use jam instead of syrup?

Absolutely. Swap the golden syrup for 4 tablespoons of strawberry or raspberry jam for a classic jam sponge.

Nutrition

• Calories: 380 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Cholesterol: 95 mg
• Sodium: 250 mg
• Total Carbohydrate: 52 g
• Protein: 5 g

Try More Recipes:

• Mary Berry How to Make Yorkshire Pudding Recipe
• Mary Berry Bread Pudding Recipe
• Mary Berry Rice Pudding Recipe