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Serves 8


1 oz. unsalted butter
2 oz. soft brown sugar
4 tbsp. English golden syrup
4 oz. condensed milk
4 oz. butter, softened
4 oz. soft brown sugar
2 eggs, beaten
6 oz. self-raising flour, sifted
1/2 tsp. ground ginger
grated rind and juice of 1 lemon
4 tbsp. half and half cream


Put unsalted butter, brown sugar, English golden syrup, and condensed milk in a pan. Heat gently, stirring continuously until melted and mixed. Boil for 2 minutes and allow to cool.

Using a food processor, mix butter, brown sugar, eggs, flour, ginger, lemon rind, lemon juice, and cream until smooth. Spoon half the syrup topping into a greased 3-cup pudding basin. Spoon in cake mixture. Cover with pleated silicon paper and foil and secure overlaps around the basin with tightly knotted string.

Put basin in a stockpot. Fill stockpot with water until it comes up to halfway up the basin. Cover. Bring to a boil and steam for 2 hours until cooked. Five minutes before serving, reheat the remaining syrup topping. Serve pudding hot with syrup topping spooned over the top.