Golden Sinker Pud

We had had a brief burst of Spring & then it felt as though Winter came back. All I wanted was one of those sweet old fashioned sinker puds, the ones that warm the cockles of your heart. This Golden sinker pud is simple & delicious, particularly with lashings of custard & just a bit of cream. 


125 g Bakers' Magic Gluten free flour

60 g Brown sugar

1 tsp Baking powder

50 g Frozen breadcrumbs*

Pinch of salt

90 g Melted butter

1 Egg

125 g Milk

125 g Golden syrup

* For a more intense bread flavour add in 75 g of frozen breadcrumbs. I made the breadcrumbs using a modified bread recipe - Bread for Breadcrumbs.


This recipe can be steamed in a pudding basin (1 or 1.5 L) on the stove top or steamed/baked in individual pudding molds in the oven. 

Pudding basin 

Put a large pot of water on the stove & heat to near boiling.

Grease a 1 or 1.5 L pudding basin.

Pour in the golden syrup.

Individual molds

Grease the individual pudding molds. I used 12 x 50 ml molds.

Put enough golden syrup to cover the bottom of the mold.

Turn oven on to 120 C.


Mix together Bakers' Magic Gluten free flour, brown sugar, pinch of salt & baking powder.

Add in the frozen breadcrumbs. Stir to combine.

Melt the butter.

To the melted butter add the egg & milk. Whisk with a fork to combine. 

Add the wet ingredients to the dry ingredients & stir until it just combines. Overbeating the mix will result in a pudding that is slightly denser & the golden syrup doesn't sink into the pudding.  

Put all of the mix on top of the golden syrup in the pudding basin or spoonfuls of the mixture in the individual molds. If using individual molds fill to ~2/3. 


Put the lid of the basin on & place it in the pot. If you are using a pudding basin that has no lid you will need to make one. Get a piece of baking paper and lay some foil over it. Fold them in half together. Take the top layer as if to unfold it but leave ~3 cm in the middle, essentially it is a pleat. Cover the basin with the layered paper and foil & secure it with unwaxed kitchen string. Trim the excess foil and paper - ensure the paper around the pudding does not come in contact with the water, or it may seep into the pudding.

Have enough water in the pot to come up to at least 3/4 of the way on the side of the basin. Heat the water in the pot so that it is just simmering & keep it simmering while the pudding is cooking. Let the pudding cook for ~2 hours. My pudding basin has a metal lid so I tend to check the pudding at ~1 1/2 hours to see if it is cooked (usually not).

In the oven

Technically the individual molds should have a lid. It is fairly easy to make them with foil - place a piece of foil over the top of the mold & squash the foil to the sides of the mold. If you cook them without a lid the top of the pudding will be slightly harder. 

Put the individual molds into a baking dish & put it in the oven. Fill the baking dish with hot water to 2/3 of the way up the molds.

Bake for ~30 mins. The time will vary depending on; the size of the molds, the temperature & amount of water put in the dish.

Turning out the puds

For the large pud - Take off the lid of the basin. Place a serving plate on the top of the basin & carefully invert.

For the little puds - Take off the foil "lid", place a dessert plate on top & carefully invert. If the pudding doesn't come out loosen the sides of the pudding with a sharp knife. 

Serve with custard and/or ice cream and/or cream.

The large pud serves 4 - 6 people. My teenage son would dispute that it could possibly serve 6, he is going through a growth spurt at the moment. 

Simply enjoy.