Vegan Steamed Syrup Sponge Pudding

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Also known as treacle sponge pudding, this easy vegan steamed syrup sponge pudding is a British classic and is a perfect comforting, stick-to-your-ribs recipe for the colder months.

It is a moist, lemon-scented sponge cake with a gloriously sticky golden syrup topping; steamed rather than baked to lock in moisture. If you’ve ever been intimidated by the idea of a steamed pudding, don't be. This recipe uses simple ingredients and a straightforward method that guarantees a perfect pudding every time.

Vegan steamed syrup sponge pudding on a plate with a jug of custard.

What Is Steamed Syrup Sponge Pudding?:

While they may no longer be as popular as they once were, steamed puddings are an absolute stalwart of British cuisine and there are many different types, both sweet and savoury.

Syrup sponge pudding is essentially a sponge cake mixture which is poured into a pudding basin which has golden syrup in the bottom, covered and cooked for several hours on the stovetop in a large pan containing hot water which steams the pudding to cook it.

The texture is slightly more dense than a traditionally baked cake, but with it's sweet, sticky syrup topping and a generous serving of custard on the side it is incredibly satisfying and comforting, especially on cold, wet days.

Steamed syrup sponge may also be called treacle sponge pudding, despite the fact that golden syrup rather than black treacle is used. This is due to the fact that Golden syrup is technically a type of light treacle, and historically, all sugar-refining syrups were referred to as treacle. While "treacle" traditionally encompassed various syrups, it became synonymized with "black treacle" (dark syrup) once the lighter, caramel-colored "golden syrup" became a distinct, branded product in the late 19th century.

A labelled photo of the ingredients needed to make vegan steamed syrup sponge pudding.

Ingredient Details:

Golden syrup: This goes in the bottom of the pudding basin, creating a beautifully sticky, golden coating. You could swap it for jam or marmalade if you prefer.

Lemon: You will need both zest and juice so make sure that you buy unwaxed lemons. You will need 1 large or two small ones.

Self-raising flour: Self raising (self-rising) flour is best here but if you can't get hold of it you could try adding a total of 1 ½ teaspoons of baking powder to plain flour instead (note I haven't tested this).

Butter: For the best results you need to use a vegan block butter/margarine, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block or Flora Plant Butter.

Sugar: I use caster sugar but granulated is also fine. Light brown soft sugar would also work. Do not swap it for liquid sugars (such as maple syrup) or sweeteners.

Milk: Any kind of unsweetened non-dairy milk will work (except tinned coconut), but I like soy best as it has the highest protein content and a neutral flavour.

Baking powder: Do not swap this for baking soda, they are not the same.

Close up shot of the steamed syrup sponge puydding.

How To Make Vegan Steamed Syrup Sponge Pudding:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1, the golden syrup in the pudding basin.

Step 1: Grease a 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 butter, sugar, milk, lemon juice and zest and vanilla extract.

Step 3: Whisk in the baking powder followed by the flour.

Step 4, the batter in the pudding basin.

Step 4: Pour the batter into the pudding basin on top of the golden syrup.

Step 5, making a pleated sheet of baking paper.

Step 5: Cut a large square of baking parchment and another of tin foil. Make a pleat in the centre of each square. The pleat gives the pudding room to rise. (If you have a pudding basin with a lid you can skip this step.)

Step 6: Place the baking parchment on top of the pudding basin with the pleat in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.

Step 7, the prepared pudding basin tied with string.

Step 7: Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.

Step 8, the pudding basin in the steamer pan.

Step 8: Place a saucer upside down in a large saucepan to act as a trivet and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, don't let it touch the foil.

Step 9: Place the lid on the pan and place over a low heat. Cook at a gentle simmer for two hours.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.

Make sure that you don't over-beat the batter as that can make the pudding tough. Just mix it until no dry lumps remain. I recommend stirring it by hand with a balloon whisk.

Make sure that you really grease the pudding basin well to prevent it from sticking.

If you don’t have a pudding basin with a lid you will need to make your own using baking parchment, tin foil and string. Take your time doing it to make sure that it is very tightly tied, and when steaming the pudding DO NOT let the water level come up as far as the baking parchment/tin foil.

Steamed syrup sponge pudding on a white plate with a slice removed.

FAQ's:

Can I make it in advance?

This steamed syrup sponge pudding is best eaten freshly cooked so I don't recommend making it in advance unless you absolutely have to. If you really must, cook it up to 24 hours in advance, let it cool then store it covered in the fridge. Re-steam it or re-heat it in the microwave to serve.

How should I store it?

Any leftovers can be wrapped and stored in the fridge for up to 3 days and reheated in the microwave to serve.

Can I freeze it?

Any leftover steamed syrup pudding can be frozen in an airtight container or freezer bag for up to 3 months. Allow to defrost in the fridge then reheat in the microwave to serve.

What can I use instead of golden syrup?

There is no good substitute for golden syrup but you could make my steamed maple syrup pudding instead.

Can I steam it in the microwave?

Yes but the method is obviously different so I have a separate post for the microwave version, follow my vegan microwave syrup pudding recipe.

The steamed and microwave versions are slightly different even though the batter is exactly the same; the microwave version has a lighter, fluffier texture and rises higher, while the steamed version has that more classic slightly stodgy texture that you expect from a steamed pudding. Both are delicious. Both should be served with custard. Ice cream is also acceptable.

More Vegan Steamed Puddings:

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