Recipe: Golden syrup pudding with coffee sauce

This self-saucing coffee pudding is a rich and warming winter treat.

This self-saucing coffee pudding is a rich and warming winter treat.

A creamy coffee sauce lies underneath this syrup pudding, so that when it is spooned out, it infuses the light, fluffy sponge.

Serves 6
300ml hot or cold espresso
250g unsalted butter
350g caster sugar
125ml single cream
3 eggs
2 tbsp golden syrup
200g self-raising flour
125ml whole milk
2 litre rectangular dish 

Place 100g of the butter and 200g of the sugar in a saucepan and pour over the espresso and single cream. Stir thoroughly and heat to a simmer. Boil, whisking, for 4 mins until smooth and thickened. Pour into the 2 litre dish and leave to chill for 2 hrs. 

Preheat the oven to 180°C/gas mark 4. Place the remaining butter and sugar in a bowl, and cream with the back of a wooden spoon until fluffy. Beat in the eggs and golden syrup, then mix in the flour. Stir in the milk and transfer to the dish, covering the top of the set coffee sauce. Bake for 25 mins until an inserted skewer comes out clean, and serve immediately.

More recipes for Christmas side dishes in the December 2018 issue of LandScape magazine...

  • Coffee and chocolate cream cake

  • Coffee mousse cake

  • Coffee and cream cocktail

  • Coffee brownie sundae

  • Coffee and chocolate caramels

  • Coffee custards

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