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5 from 8 votes
How to make a traditional Steamed Syrup Pudding in the Instant Pot
Instant Pot Steamed Syrup Sponge Pudding

A traditional British steamed pudding updated with a little lemon and vanilla, and cooked in the Instant Pot. Surely this is the best thing to make with Golden Syrup, another British classic! 

Course: Dessert
Cuisine: English
Servings: 6 people
: 445 kcal
Author: Just Jo
  • 4 tbsp Golden Syrup
  • 2 tbsp white breadcrumbs*
  • 150 g soft butter (plus 1 tsp for greasing)
  • 150 g caster sugar
  • 1/2 tsp lemon extract
  • 1 tsp vanilla
  • 2 large eggs
  • 150 g self-raising flour
  • 4 tbsp milk
  1. Grease a 1 litre (1.5 pints) pudding basin with the extra butter. Put the Golden Syrup in its base then stir in the breadcrumbs. Also, put a full kettle on to boil. 

  2. Beat the butter and sugar until very light and fluffy, just like you need to do for making a Victoria Sponge. Beat in the lemon extract and vanilla extract then the eggs one at a time. 

  3. Fold in the flour then before it is completely mixed, mix in the milk. Work with light hands and do not over stir or it will toughen the mix. 

  4. Scoop into the prepared basin. If it has a lid, pop it on, if not use a disc of baking parchment then a piece of foil to cover the pudding. Scrunch the foil up under the rim of the basin and secure with string or an elastic band if needed. 

  5. Place the trivet that comes with the Instant Pot in the inner pot and pour in the just boiled water from the kettle to approximately the 2-litre mark inside. Carefully place the pudding onto the trivet, place the lid on and OPEN the valve. Set to Steam and set a timer to 20 minutes (the pot will not come to pressure with the valve open so you need a timer, I use my phone). 

  6. When the timer is up, close the valve, press Cancel then press Manual. Adjust to 25 minutes (check it's on High). Allow an NPR for 10 minutes when before carefully retrieving the hot pudding with oven gloves. Remove the lid/foil and run a knife around the edge of the pudding before turning out onto a serving plate. Eat immediately with lashings of hot custard!

Recipe Notes

*= I usually whizz up a couple of slices of white bread in my food processor then store in a plastic food box in the freezer. This minimises waste as it's hard to just make 2 tbsp of breadcrumbs at a time.