Classic School Syrup Sponge Pudding Recipe


School dinners in the North East haven’t changed too much over the years! The dishes we enjoyed were the same as our parents and grandparents…probably not the turkey Twizzlers mind.

But the desserts in particular have stayed strong, because frankly, they’re amazing! From sprinkle topped pink sponge cake, sticky toffee pudding and syrup soaked sponge, they just can’t be beat.

So to kick off our classic school recipes, here our personal fave…a recipe for traditional syrup sponge cake.

This sugary godsend was just what you needed when the rain was lashing down outside and you needed a dessert that warms the body and the soul! Obviously it needs to be drowning in custard (NOT pink contrary to some shmucks advice) and served piping hot.


Print Pin
4.88 from 8 votes

School Syrup Sponge Pudding

Course Dessert
Cuisine British
Keyword syrup sponge
Prep Time 10 minutes
Cook Time 40 minutes
Cost £5


  • 200 g Golden Syrup
  • 100 g Plain flour
  • 100 g Sugar
  • 100 g Butter
  • 2 medium Eggs
  • 2 tsp Baking powder
  • 2 tbsp Milk


  • Mix the flour, sugar, eggs, butter, like and baking powder in a bowl until smooth.
  • Pour the 200g of syrup into your baking tray (we found a bread tin works well) then top with the mix.
  • Bake at 190°C for 40mins covered with Tinfoil and a tray of water underneath. Serve with custard while hot.


  1. 5 stars
    Love this! So easy to make and tasty!!

    I’ve made it 3 times now but noticed that twice it was still liquid in the middle. Does this mean I should put it in the oven for a few more minutes? Or is this normal?

  2. @reem mine was exactly the same, uncooked in the middle. I think mine needed at least 10-20mins longer. I put the loaf time in a baking tray with water and I think next time I will make sure the water is hot before I put it in the oven

  3. After 40 mins, take the tinfoil off, remove the water and put back in the now off oven until the oven cools, this should cook off the soggy middle and slightly crisp the outside of it.

  4. Maybe the loaf tin I used was too wide as the syrup became like toffee, not funny, and sat on the top. The sponge was lovely though!


Recipe Rating

Please enter your comment!
Please enter your name here

+ 24 = 33