Also known as treacle sponge pudding, this easy vegan steamed syrup sponge pudding is a British classic — a cosy, filling dessert that’s perfect for colder months.
It’s a moist, lemon-scented sponge with a sticky golden syrup topping, steamed rather than baked to keep the cake tender and moist. If the idea of steaming a pudding feels daunting, don’t worry: this recipe uses straightforward ingredients and simple steps that produce a reliably delicious pudding every time.
What Is Steamed Syrup Sponge Pudding?:
Steamed puddings are a long-standing feature of British cooking, available in many sweet and savoury variations. Syrup sponge pudding is essentially a sponge batter poured into a pudding basin with golden syrup at the base, then covered and cooked in a pan of hot water so it steams gently until set.
The texture is denser than a typical oven-baked cake, but the sweet, sticky syrup topping and a generous pour of custard make it wonderfully comforting on damp, wintery days.
Although sometimes called treacle sponge pudding, this version uses golden syrup rather than black treacle. Golden syrup is a light treacle and historically all sugar-refining syrups were called treacle, which is why the name persists.
Ingredient Details:
Golden syrup: Poured into the bottom of the pudding basin, it creates a glossy, sticky coating. If you prefer, jam or marmalade can be used instead, but golden syrup is traditional.
Lemon: You’ll need both zest and juice — choose unwaxed lemons. One large or two small lemons are sufficient.
Self-raising flour: Best for this recipe. If you can’t get it, you can try adding 1 ½ teaspoons baking powder to plain flour, though results may vary.
Vegan butter: Use a block-style vegan butter or margarine for baking (not a tub spread). Block margarines have a lower water content and perform better in the sponge.
Sugar: Caster sugar gives the best texture, but granulated sugar or light brown soft sugar will also work. Don’t substitute liquid sweeteners such as maple syrup.
Milk: Any unsweetened non-dairy milk is suitable (avoid tinned coconut). Soy milk is a good choice for a neutral flavour and higher protein content.
Baking powder: Use baking powder, not bicarbonate of soda — they are not interchangeable here.
How To Make Vegan Steamed Syrup Sponge Pudding:
(Full measurements and instructions are provided in the recipe card below)
- Step 1: Grease a 1–1.2 litre pudding basin. Pour in the golden syrup and a tablespoon of lemon juice and stir to combine.
- Step 2: Whisk together the melted vegan butter, sugar, milk, lemon juice, lemon zest and vanilla extract until smooth.
- Step 3: Fold in the baking powder, then the self-raising flour. Mix until there are no dry lumps — avoid over-beating to keep the sponge tender.
- Step 4: Pour the batter into the prepared pudding basin on top of the golden syrup.
- Step 5: Cut a large square of baking parchment and a square of tin foil. Make a pleat in the centre of each to give the pudding room to rise. (Skip this if your basin has a lid.)
- Step 6: Cover the basin with the parchment (pleat centered), then the foil. Press the foil down over the basin’s rim to seal.
- Step 7: Tie kitchen string tightly around the foil just below the basin’s lip, and add a loop across the top as a handle. Trim excess foil and parchment, leaving at least 1 cm below the string.
- Step 8: Place an upturned saucer in a large saucepan as a trivet, set the pudding basin on top and pour in boiling water until it reaches about halfway up the basin. Do not let the water touch the foil or parchment.
- Step 9: Cover the pan, simmer gently over low heat and cook for about 2 hours. Check once to top up the water if needed, but avoid removing the lid frequently.
Top Tips:
Use digital scales for best results — metric weights give more consistent baking outcomes than cup measures.
Measure teaspoons and tablespoons accurately: a teaspoon = 5 ml, a tablespoon = 15 ml. Use proper measuring spoons rather than regular cutlery.
Don’t over-beat the batter. Mix just until no dry streaks remain; stirring by hand with a balloon whisk helps keep the texture light.
Grease the pudding basin thoroughly to prevent sticking.
If your basin has no lid, take care when wrapping with parchment and foil: tie the string firmly and ensure the water level never reaches the foil or parchment while steaming.
FAQ’s:
This pudding is best served fresh, but you can cook it up to 24 hours ahead. Cool, cover and refrigerate, then reheat by steaming or briefly in the microwave before serving.
Wrap leftovers and keep them in the fridge for up to 3 days. Reheat in the microwave to serve.
Yes. Freeze leftover pudding in an airtight container for up to 3 months. Thaw in the fridge and reheat before serving.
There isn’t a perfect substitute for golden syrup; alternatives like jam or marmalade work for a different flavour.
Yes, but the technique differs and yields a lighter, fluffier texture compared with the classic steamed version. Both are delicious and can be served with custard or ice cream.
More Vegan Steamed Puddings:
-
Steamed Gingerbread Pudding (Vegan)
-
Vegan Spotted Dick
-
Vegan Steamed Maple Syrup Pudding
-
Berry And Coconut Steamed Puddings (Vegan)
-
Vegan Steamed Chocolate Pudding
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Vegan Steamed Syrup Sponge Pudding
Equipment
- 1 – 1.2 litre pudding basin
- Baking parchment, tin foil and kitchen string (only if the pudding basin has no lid)
Ingredients
For the pudding basin:
- 100 g (4 Tablespoons) golden syrup, plus extra for serving
- 1 tablespoon lemon juice
Batter:
- 75 g (⅓ cup) vegan butter, melted
- 100 g (½ cup) caster or granulated sugar
- 120 g (½ cup) unsweetened non-dairy milk (soy works well)
- Finely grated zest of 1 large lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- 160 g (1 + ⅓ cups) self-raising flour
Instructions
- Cut large squares of baking parchment and tin foil and make a pleat in the centre of each. (Skip if your basin has a lid.)
- Place an upturned saucer in the bottom of a large saucepan and bring water to the boil.
- Grease a 1–1.2 litre pudding basin. Pour in 100 g golden syrup, add 1 tablespoon lemon juice and stir to combine.
- In a separate bowl whisk together 75 g melted vegan butter, 100 g sugar, 120 g non-dairy milk, lemon zest, 1 tablespoon lemon juice and 1 teaspoon vanilla extract.
- Stir in ¼ teaspoon baking powder, then fold in 160 g self-raising flour. Mix until no dry lumps remain, being careful not to overwork the batter.
- Pour the batter into the pudding basin on top of the golden syrup.
- Cover with the pleated parchment, then foil, and press the foil over the rim.
- Tie string tightly around the basin below the lip and add a loop on top as a handle. Trim excess paper and foil, leaving about 1 cm below the string. If the basin has a lid, use that instead.
- Set the basin on the saucer in the pan and pour boiling water in until it reaches halfway up the basin. Do not let the water touch the foil or parchment.
- Cover the pan and simmer gently over low heat for 2 hours. Top up the water if needed but avoid lifting the lid frequently.
- When cooked the pudding should be springy and a skewer inserted into the centre should come out clean.
- Remove the foil and parchment, run a knife around the edge, place a serving plate on top and invert. The pudding should release from the basin — give it a shake if needed.
- Drizzle extra golden syrup over the top and serve immediately with custard or ice cream.
Notes
- See the post above for extra tips, troubleshooting and step-by-step photos.
- Use scales for accuracy — metric weights give much better consistency than cup measures.