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.
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The Reserve Bank has shared some pretty blunt advice: there’s no such thing as a “safe” job anymore 🛟😑
Robots are stepping into repetitive roles in factories, plants and warehouses. AI is taking care of the admin tasks that once filled many mid-level office jobs.
We want to know: As the world evolves, what skills do you think give a CV the ultimate edge in a robot-filled workplace?
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Business on Toast
Devonport Rotary Club and Devonport Business Association
Invite you to another
Business on Toast
at
The Stone Oven
5 Clarence St, Devonport
With guest speaker
David Lomas
Documentary host, producer and journalist
The man who finds people, for people
BOOK EARLY AS NUMBERS LIMITED
Friday 20 March 2026
Breakfast from 7:00am
Coffee and tea available from 6:30am
The cost is $30 payable at the door by EFTPOS
Please RSVP by
Wednesday 18 March
to
devonportrotary11@gmail.com
Include 'Business on Toast' in the subject line
David Lomas is best known as the man who makes New Zealanders cry.
For the last 19 years he has fronted more than 160 episodes of his heart warming and heart-wrenching family reunion programmes known by various names - Missing Pieces, Family Secret, Lost & Found and David Lomas Investigates.
In April his new series David Lomas Breakthrough will screen on TV3.
David comes from a background in journalism, writing his first newspaper story 60 years ago as a 13 year old college student.
In a print journalism career lasting 18 years he worked on numerous papers including the Wanganui Chronicle, The Dominion, The Sunday Times, Fiji Sun, Auckland Star, Sunday Star and the Auckland Sun.
In 1988 David moved to television with TVNZ where he was involved in starting the Holmes programme (and was in the helicopter crash with Paul Holmes).
While David did some on-air work at TVNZ he was mainly involved in producing such programmes as 60 Minutes, Sunday and One News.
He has also worked for Radio NZ and was deputy editor of The Listener.
David has won more than 40 journalism and television awards including Journalist of the Year in both television and print.
For the last 20 years he has worked as a freelance producer/ director/ presenter. David has also made a number of one-off documentaries – most notably the top rating The Wahine Disaster and The Real Mr Asia.
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