Chestnut & golden syrup pudding

Chestnut & golden syrup pudding


  • 150g cooked and peeled chestnuts
  • 1⁄2 cup milk
  • 1 egg
  • 80g butter, melted
  • 2 tbls golden syrup
  • 1⁄3 cup firmly-packed brown sugar
  • 1 1⁄4 cups self-raising flour, sifted
  • Icing sugar, for dusting
  • Cream or ice-cream, to serve


  • 1⁄2 cup brown sugar
  • 2 tsp cornflour
  • 1 1⁄4 cups boiling water
  • 1⁄4 cup golden syrup


Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8-cup (about 6cm deep) ovenproof dish.

Finely grate chestnuts in a food processor. In a large bowl, combine milk, egg, butter and golden syrup. Stir in grated chestnuts, sugar and sifted flour. Using a large metal spoon, mix until just combined. Spoon into the prepared dish.

To make the sauce, combine sugar and cornflour in a small bowl. Sprinkle over pudding. Combine water and golden syrup in a jug. Pour mixture over the back of large metal spoon over the pudding batter. Place dish on a baking tray lined with baking paper.

Bake for 50-55 minutes until golden and pudding bounces back when gently pressed in the centre. Stand for 5 minutes. Dust with icing sugar. Serve with cream or ice-cream.

Prep Time

20 mins + chestnut prep time

Cooking Time

25 mins


4 – 6