Generously butter the inside of two 1.2 litre/2 pint pudding basins. Spoon 100g/3½oz of the golden syrup into the base of the pudding basins and set aside. Beat the remaining 100g/3½oz golden ...

This is a good base recipe for puddings making good use of the golden syrup that remains a staple of the New Zealand kitchen. Delicious as is, the pudding is also receptive to additional flavours ...

This pudding is quick to make. It is mixed up in a food processor then steamed in a pot. The only thing you need to keep an eye on is that the water doesn’t boil dry. You don’t need a pudding ...

The treacle toffee in this recipe melts to give you a lovely, rich topping. If you’re short on time, you can also make four smaller, individual puddings by steaming them in the oven. In a bowl ...

Humble ingredients make up Hong Kong’s famous street foods, and that cannot be more true for the city’s most beloved dessert, dou fu faa or tofu pudding. Made from soybeans and served in sugar ...

Eight Treasure Pudding This is the classic party pudding. We serve it at the New Year festival. Prepare well in advance as the un-steamed pudding will mature with age for up to four days in the ...

If your pan is big enough you can cook both puddings at once. You can even balance one pudding on top of the other using a flat plate or the loose bottom of a quiche tin on which to stand the ...