Mary Berry’s Syrup And Lemon Steamed Pudding Recipe [GUIDE]

Mary Berry’s Syrup and Lemon Steamed Pudding is a comforting, classic British dessert that brings together the perfect balance of sweetness and citrusy freshness. Known for her simple yet stunning approach to baking, Mary Berry has created a version of this steamed pudding that is easy to prepare, delightful in flavor, and evocative of a cozy, traditional teatime treat.

At its heart, this pudding is a spongy, moist cake infused with the tangy zest of lemon and drenched in a luscious, golden syrup. Unlike some other desserts, the steam method of cooking this pudding keeps it soft and tender, with a rich, gooey syrupy base that forms as it cooks. The lemon adds a refreshing zing to the otherwise rich sweetness, making it a perfect dessert for any occasion-be it a family dinner, a Sunday lunch, or a simple indulgence on a chilly evening.

The pudding is typically served warm, often with a dollop of cream, a scoop of vanilla ice cream, or even a spoonful of custard, all of which complement its sweet and tangy flavor profile. What makes this dessert stand out is its ability to evoke nostalgia, with flavors that are familiar yet sophisticated enough to elevate the dining experience.

Mary Berry’s Syrup And Lemon Steamed Pudding Recipe

Ingredients Needed

Making Mary Berry’s Syrup and Lemon Steamed Pudding doesn’t require an exhaustive list of ingredients-just a handful of pantry staples combined with some fresh lemon for that burst of citrus. Here’s what you’ll need to make this indulgent treat:

1. Butter (unsalted) – 100g: The butter adds richness to the batter and helps create a soft, moist texture in the finished pudding.
2. Caster Sugar – 100g: Caster sugar is finer than regular sugar, which helps it dissolve more easily, leading to a smoother batter.
3. Lemon (zest and juice) – 1 lemon: Both the zest and the juice will be used to infuse the pudding with that bright, aromatic citrus flavor.
4. Self-Raising Flour – 150g: This flour is already combined with leavening agents, helping the batter rise and creating a light, fluffy texture.
5. Baking Powder – 1 teaspoon: Even though self-raising flour is used, a little extra baking powder ensures that the pudding rises beautifully and doesn’t become too dense.
6. Eggs – 2 large: The eggs bind the ingredients together, adding structure and moisture to the cake.
7. Milk – 150ml: Milk provides the necessary liquid to bring everything together, ensuring a smooth batter that will steam to perfection.
8. Golden Syrup – 4 tablespoons: This syrup is the key to the indulgent, gooey base that makes this pudding so delightful.
9. Lemon Curd (optional) – 1 tablespoon: Some variations of this pudding add a spoonful of lemon curd for an extra burst of citrusy flavor.

Equipment Needed

When preparing Mary Berry’s Syrup and Lemon Steamed Pudding, you’ll need to gather a few key pieces of kitchen equipment. The beauty of this dessert lies in its simplicity, and the equipment reflects that. Here’s what you’ll need:

1. Pudding Basin (around 1-liter size): This will hold the batter while it steams, so it needs to be sturdy and heatproof. A classic pudding basin works best, but any bowl that can handle direct heat will suffice.
2. Large Pot with a Lid: The pot will be used to steam the pudding. It needs to be big enough to fit the pudding basin comfortably with a little room for water to circulate around the sides.
3. Greaseproof Paper or Parchment Paper: This paper will be used to cover the pudding basin to prevent steam from escaping and to ensure that the pudding stays moist while cooking.
4. Kitchen String: This is used to secure the paper covering the basin, ensuring it stays in place during steaming.
5. Mixing Bowls: A couple of mixing bowls are required for preparing the wet and dry ingredients separately before combining them.
6. Electric Hand Mixer or Whisk: An electric hand mixer can help to beat the butter and sugar together smoothly, though you can also use a regular whisk.
7. Zester or Grater: To zest the lemon and extract its oils, a zester or fine grater is ideal.
8. Measuring Cups/Spoons: For precise ingredient measurements.
9. Steaming Rack (optional): Some pots come with a steaming rack that can hold the pudding basin above the water. If you don’t have one, you can use a trivet or even scrunched-up foil to create a small platform.

Instructions To Make Mary Berry’s Syrup And Lemon Steamed Pudding

Making this syrup and lemon steamed pudding is not overly complicated, but it does require a bit of attention to detail. Follow these instructions, and you’ll be rewarded with a moist, tangy dessert that’s sure to impress:

1. Prepare the Pudding Basin: Grease the pudding basin thoroughly with butter and line it with a circle of greaseproof paper to prevent sticking. You may also want to grease the paper itself for extra protection.

2. Make The Batter

   • In a mixing bowl, cream together the butter and caster sugar until light and fluffy. This step is crucial for creating the perfect texture. If you’re using a hand mixer, this should take about 3-4 minutes.
   • Zest the lemon and add the zest to the butter and sugar mixture, followed by the juice of the lemon. Mix until combined.
   • Add the eggs, one at a time, beating well after each addition.
   • Sift the self-raising flour and baking powder together into a separate bowl, then gradually fold the dry ingredients into the wet mixture. Stir in the milk to make a smooth batter.

3. Prepare The Steamed Syrup Base

   • Pour the golden syrup into the bottom of the greased pudding basin. If you want extra tang, you can stir in a spoonful of lemon curd here.

4. Assemble And Steam

   • Spoon the batter over the syrup in the pudding basin, smoothing the top with a spatula.
   • Cut a piece of greaseproof paper large enough to cover the top of the basin. Fold a pleat in the center to allow for expansion during steaming. Secure it with kitchen string, tying it tightly around the rim.
   • Place the pudding basin in a large pot with a steaming rack (or a trivet). Pour hot water into the pot until it comes about halfway up the side of the pudding basin. Bring the water to a gentle simmer and cover the pot with a lid.
   • Steam the pudding for about 1.5 to 2 hours. Check the water level occasionally and top up with more boiling water if necessary.

5. Serve

   • Once the pudding has finished steaming, carefully remove it from the pot. Let it sit for a few minutes before turning it out onto a plate.
   • The syrup should have formed a luscious, gooey layer at the bottom of the pudding, which will pour out when you cut into it.

Tips And Tricks

To make sure your Mary Berry’s Syrup and Lemon Steamed Pudding turns out perfectly every time, here are some helpful tips:

1. Don’t Overmix the Batter: When adding the dry ingredients to the wet mixture, mix just until combined. Overmixing can result in a dense pudding, and we want a light, airy texture.
2. Ensure the Water is Simmering: When steaming, make sure the water is gently simmering, not boiling furiously. Too much heat can cause the pudding to cook unevenly or become too tough.
3. Check for Doneness: After about 1.5 hours, check if the pudding is ready by inserting a skewer or a knife into the center. If it comes out clean (with just a bit of syrupy residue), the pudding is done.
4. Flavor Variations: If you prefer a different twist, consider adding a handful of berries, such as raspberries or blueberries, to the batter. They pair wonderfully with the lemon flavor.
5. Serving Suggestions: This dessert is at its best when served warm, so try to time it so it’s ready just before serving. Pair it with something creamy, like clotted cream or custard, for a true British experience.

Mary Berry’s Syrup and Lemon Steamed Pudding is a delightful combination of rich, comforting, and fresh flavors. The steam cooking method ensures that the pudding stays soft and moist, while the tangy lemon adds a refreshing contrast to the syrupy sweetness. Whether you’re cooking for a special occasion or just craving a simple, delicious dessert, this pudding will bring a smile to everyone’s face. With its straightforward ingredients and easy-to-follow steps, it’s the perfect choice for anyone looking to recreate a slice of British baking tradition in their own kitchen. Enjoy!

Easy Recipe Variations For Mary Berry’s Syrup And Lemon Steamed Pudding

Mary Berry’s Syrup and Lemon Steamed Pudding is a classic British dessert that’s beloved for its rich, comforting texture and tangy-sweet flavors. While the original recipe is a delicious treat on its own, there are plenty of creative ways to add your own twist, enhancing the flavors or catering to dietary preferences. Here are a few easy recipe variations to consider:

1. Lemon and Blueberry Steamed Pudding

   Adding fresh or frozen blueberries to the batter can elevate the pudding, giving it a burst of fruity sweetness. Simply fold a handful of blueberries into the mixture before steaming. The sweet, tart flavor of the blueberries will balance beautifully with the tangy lemon syrup. You can also try other berries like raspberries or blackberries for a different twist.

2. Ginger and Lemon Steamed Pudding

   For those who enjoy a bit of spice, ginger pairs wonderfully with lemon. Add finely grated fresh ginger or ground ginger powder to the batter for a subtle warmth. Ginger’s spiciness will complement the citrusy zing of the lemon, adding complexity to the flavor profile of the pudding.

3. Orange and Almond Steamed Pudding

   If you want to switch up the citrus base, try substituting orange zest and juice for the lemon. Almonds also work beautifully in this dessert, so add ground almonds to the batter for a nutty richness. The combination of sweet orange and nutty almond adds a comforting depth, perfect for those who prefer less tartness and more sweetness.

4. Vegan or Dairy-Free Variation

   For a vegan or dairy-free version, simply replace the butter with a plant-based alternative, such as coconut oil or dairy-free margarine. Swap the regular milk with almond milk or oat milk, and use a flaxseed egg substitute in place of the regular eggs. You can still enjoy the comforting texture and flavors of the steamed pudding without compromising on dietary needs.

5. Spiced Rum or Brandy Soaked Pudding

   For an adults-only variation, consider infusing the syrup with spiced rum or brandy for an added layer of flavor. After steaming, drizzle a small amount of the liquor over the top of the pudding for a delightful kick. This version works especially well around the holidays when warming spices are in high demand.

6. Chocolate and Lemon Steamed Pudding

   For chocoholics, you can experiment by adding chopped dark chocolate or cocoa powder to the batter. The richness of the chocolate works surprisingly well with the zesty lemon syrup. If you use cocoa powder, you may want to add a touch more sugar to balance out the bitterness.

7. Sticky Toffee and Lemon Twist

   If you prefer something sweeter, try adding a touch of toffee or brown sugar to the batter. You’ll get a more caramelized, rich flavor in the sponge, which pairs surprisingly well with the sharpness of the lemon syrup. This variation would provide the best of both worlds: the comforting richness of sticky toffee and the brightness of lemon.

Storing Leftovers

Mary Berry’s Syrup and Lemon Steamed Pudding is best enjoyed fresh, but if you find yourself with leftovers, don’t worry! Steamed puddings store quite well and can be enjoyed for several days afterward. Here’s how to store your leftover pudding for maximum freshness:

1. Refrigerating

   To store the pudding in the fridge, allow it to cool completely after steaming. Then, wrap it tightly in cling film or foil, or place it in an airtight container to prevent it from drying out. It will last for up to 3 days in the refrigerator. When you’re ready to enjoy it again, simply steam it again for 10-15 minutes to reheat, or microwave individual portions if you’re short on time.

2. Freezing

   If you have a lot of leftovers and want to keep them for a longer period, freezing is a great option. Allow the pudding to cool completely, then wrap it tightly in foil or place it in an airtight freezer-safe container. This will help protect the pudding from freezer burn. You can freeze individual portions for easy defrosting or freeze the entire pudding if preferred. It will keep in the freezer for up to 3 months. To reheat from frozen, it’s best to steam the pudding for about 25-30 minutes until heated through. If you’re reheating individual portions, microwave them for a couple of minutes, then steam for 5-10 minutes to bring back the moistness.

3. Storing Syrup

   The tangy lemon syrup can also be stored separately. Keep it in an airtight jar or bottle in the fridge for up to 1 week. If the syrup thickens when refrigerated, you can reheat it gently on the stove with a splash of water to bring it back to the desired consistency.

What To Eat With Mary Berry’s Syrup And Lemon Steamed Pudding?

Mary Berry’s Syrup and Lemon Steamed Pudding is delicious on its own, but pairing it with the right sides can elevate the experience even further. Here are some great options for what to serve alongside or with your steamed pudding:

1. Clotted Cream

   Clotted cream is a classic pairing with many British desserts, including steamed puddings. Its rich, velvety texture and slightly sweet flavor balance the tartness of the lemon syrup beautifully. A generous spoonful on top of the warm pudding adds indulgence and a luxurious feel to the dish.

2. Custard

   The creamy consistency of custard complements the dense, moist texture of the steamed pudding perfectly. You can either use a traditional egg-based custard or opt for a quicker version with custard powder. If you want to get really fancy, try a vanilla bean custard for added depth of flavor.

3. Fresh Berries

   Fresh fruit, particularly berries, offer a refreshing contrast to the richness of the pudding. Strawberries, raspberries, or blackberries are particularly nice, as their tartness cuts through the sweetness of the pudding. A scattering of fresh berries will also make the dish look beautiful, adding color and a pop of freshness.

4. Ice Cream

   A scoop of vanilla ice cream works wonderfully with the warm, moist pudding. The cold and creamy texture of the ice cream balances the warmth and richness of the syrup and pudding. If you’re feeling adventurous, lemon sorbet can also be an excellent match for an extra burst of citrus flavor.

5. Whipped Cream

   If you want something light and airy to go with the rich pudding, freshly whipped cream is a great option. You can lightly sweeten the cream with a dash of vanilla or even add a little zest for a citrus-infused topping that mirrors the lemony flavor of the pudding.

6. Toffee Sauce or Caramel Sauce

   For an indulgent treat, drizzle some toffee or caramel sauce over the pudding. This adds a deliciously sweet, buttery element to the dessert, making it even more decadent. It’s perfect if you’ve gone for one of the variations like the sticky toffee lemon twist.

Conclusion

Mary Berry’s Syrup and Lemon Steamed Pudding is a timeless classic that continues to be a favorite in many homes due to its delightful balance of tart and sweet flavors and comforting texture. The beauty of this dish lies in its versatility-you can easily adapt the recipe with different citrus fruits, spices, or add-ins to cater to your tastes. Whether you’re trying variations like the orange-almond twist, or looking for ways to store leftovers for future indulgence, this pudding remains a simple, elegant dessert perfect for any occasion.

Not only does it hold up well in the fridge and freezer, but it also pairs effortlessly with a variety of accompaniments, from clotted cream to fresh berries, making it a wonderfully adaptable dessert for all seasons. So whether you’re making it for a family gathering, a cozy dinner, or a special treat, Mary Berry’s Syrup and Lemon Steamed Pudding is bound to impress.

FAQs

What Ingredients Do I Need For Mary Berry’s Syrup And Lemon Steamed Pudding?

To make Mary Berry’s syrup and lemon steamed pudding, you will need the following ingredients: self-raising flour, caster sugar, baking powder, butter, eggs, lemon zest, lemon juice, milk, and golden syrup. The golden syrup is crucial for the rich, sweet flavor that infuses the pudding as it steams.

How Do I Make The Syrup And Lemon Steamed Pudding In The Correct Order?

First, grease a 1.2-liter (2 pint) pudding basin. In a bowl, mix together the self-raising flour, sugar, and baking powder. Add the butter and rub it in until the mixture resembles breadcrumbs. Whisk the eggs, milk, lemon zest, and lemon juice together, then gradually fold into the dry ingredients to form a smooth batter. For the syrup, pour golden syrup into the base of the pudding basin. Spoon the batter over the syrup and smooth the top. Steam the pudding for 1.5-2 hours, ensuring the water level remains steady throughout.

Can I Make Mary Berry’s Syrup And Lemon Steamed Pudding Ahead Of Time?

Yes, you can make the pudding ahead of time. After preparing it, allow it to cool, then wrap it tightly in cling film and store it in the fridge for up to 2 days. To reheat, steam the pudding again for about 30 minutes or microwave it for around 2 minutes, depending on the size and power of your microwave. The lemon and syrup flavor will stay deliciously moist.