Blueberry, Walnut & Golden Syrup Pudding

Serves 8

Cook Time75 min


  • 125g butter, melted and cooled + extra for greasing
  • 1 2/3 cups self-raising flour, sifted
  • 2/3 cup brown sugar
  • ½ cup walnuts, chopped
  • 1 cup full cream milk
  • 1 egg (at room temperature)
  • 2 tablespoons golden syrup
  • 300g bag Creative Gourmet frozen Blueberries
  • Sifted icing sugar, for dusting
  • Vanilla ice-cream or whipped cream, to serve


  • 1/3 cup brown sugar
  • 2 teaspoons cornflour
  • 2 tablespoons golden syrup
  • 1 ¼ cups boiling water


  1. Preheat oven to 180ºC/160ºC fan-forced. Grease an 8-cup (about 6cm deep) ovenproof dish with butter and place on a baking tray lined with non-stick baking paper.
  2. Sift flour into a large bowl and stir in brown sugar and walnuts. In a jug, whisk milk, egg, melted butter and golden syrup together. Pour into flour mixture. Reserve 1/3 cup frozen blueberries and add remaining frozen blueberries to pudding mixture. Gently stir with a metal spoon until well combined. Spoon into prepared dish.
  3. To make sauce, combine brown sugar and cornflour in a small bowl. Sprinkle evenly over pudding. Combine golden syrup and boiling water in a heatproof jug. Pour mixture over the back of spoon on to the pudding.
  4. Sprinkle with reserved frozen blueberries. Bake for 1 hour 10 minutes to 1 hour 15 minutes until firm to touch. Set aside for 5 minutes. Lightly dust with icing sugar. Serve with ice-cream or cream.
  5. Per serve: 1784kJ, protein 6.2g, total fat 20g (sat. fat 9.5g), cholesterol 57.6mg, carbs 56.6g, fibre 2.2g, sodium 317.3mg. GI estimate: high

Products Used In This Recipe