Recipe: Golden Winter Pudding
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 such as lemon rind or raisins and spices like ginger or cinnamon. Make it in a family-sized dish or in individual ramekins to give everyone their own personal pud.
Ingredients
75 g Butter, plus extra for greasing
75 g Sugar
75 g Self raising flour
1 Egg
1 Tbsp Milk
100 g Golden syrup
Directions
Lightly grease a mould, a small pudding basin, or 4 ramekins with a little butter. Cream the butter and sugar until light and fluffy. Beat in the egg and fold in the flour and milk. Pour the golden syrup into the bottom of the pudding basin or mould.
Carefully spoon the pudding batter on top of the golden syrup, spreading the mixture evenly. Cover and seal the top of the pudding basin with baking paper tied into place with string (or you can use tin foil).
Place the pudding basin in a large pot of simmering water. Ensure the water comes halfway up the side of the basin, put the lid on and steam for 30-40 minutes. If you are using ramekins, heat an oven to 160C and place the ramekins in a deep oven tray. Pour warm water around them so that it comes halfway up the ramekins and bake for 20 minutes.
Serve with vanilla bean ice cream and whipped cream.
Make a change
Lemon golden pudding: Grate the rind of one small lemon and add to the batter with the milk and flour.
Ginger golden pudding: Add 1 tsp of ground ginger with the flour and milk.
Nutty golden pudding: Add chopped walnuts to the bottom of the greased mould before you pour in the golden syrup.
Poll: Should the government levy industries that contribute to financial hardship?
As reported in the Post, there’s a $30 million funding gap in financial mentoring. This has led to services closing and mentors stepping in unpaid just to keep helping people in need 🪙💰🪙
One proposed solution? Small levies on industries that profit from financial hardship — like banks, casinos, and similar companies.
So we want to hear what you think:
Should the government ask these industries to contribute?
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60% Yes, supporting people is important!
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25.7% No, individuals should take responsibility
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14.3% ... It is complicated
Flower Pressing Workshop
Step back in time and discover the delicate Victorian art of flower pressing at Howick Historical Village.
Explore the gardens, gather flowers and foliage, and learn how to press and preserve them as keepsakes, just as the Victorians once did. Historical interpreter Ruth Page will guide you through the process and share tips for the best results.
📅 Dates:
• Saturday 21 March
• Saturday 28 March
• Saturday 11 April
• Saturday 18 April
⏰ 1:30–3:30pm
💲 Cost:
$28 (bring your own heavy book)
$42 (flower press included – yours to keep)
🎟 Includes entry to explore the Village (open 10am–4pm)
📩 Bookings essential – places are limited
A relaxing, creative afternoon surrounded by history and gardens — perfect for nature lovers and craft enthusiasts alike
Late Summer Harvest!
Experience a sun-kissed day at Howick Historical Village, celebrating the last of summer's bounty. Explore how the season’s harvest was gathered, preserved, and enjoyed in the 1800s, before the season changed.
The end of summer was a time to enjoy long, warm, dry days but also to prepare before autumn crept in. Pantries were filled as food was preserved, boots were waterproofed, curtains rehung. Honey made by busy bees all summer, was extracted from the hives.
Join us to experience the gentle turning of the seasons, where work and pleasure met, and the closing days of summer were truly cherished! Churn cream into butter or attend a Victorian school lesson. See the blacksmiths and woodturners at work and learn the art of bookbinding. Meet the Village beekeeper in a talk at 2 pm. Taste fresh baking, hot from the coal range in Puhi Nui Homestead and the bread oven. Visit the sweet shop filled with old-fashioned lollies and fudge!
With games, crafts and performances by Morris dancers at 11:00 & 12:00, and the bagpipe band at 12 pm and plenty to entertain all ages, this will be a Live Day not to miss!
Admission: adult $18, student/senior $14, child $10, family $46. Child under 5 years, members & annual pass holders - free entry.
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