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Queen Mary Pudding
Queen Mary Pudding is a traditional Swazi recipe for a classic British-inspired rich steamed sponge pudding with golden syrup (corn syrup). The full recipe is presented here and I hope you enjoy this classic Swazi version of: Queen Mary Pudding.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesEswatini Recipes
This is a classic pudding that's a left-over of British rule in Southern Africa. It became so popular that many consider it to be a native Swazi dish. Indeed, I was talking to a South African chef who was scratching his head, trying to figure out where this dish got its name. Basically it's a classic British steamed pudding that has made its way into Swazi cuisine.
Ingredients:
225g fine cake flour
140g butter, diced
180ml milk
180ml golden syrup (corn syrup)
2 eggs
1 tsp baking powder
generous pinch of salt
Method:
Crack the eggs into a bowl, add the milk and beat to combine.
Sift the flour, baking powder and salt into a bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles fine crumbs.
Gently heat the golden syrup until liquid and stir into the flour mix. Add the egg mixture and stir to combine. Turn the resultant batter into a pudding basin. Cover with a pleated sheet of greaseproof (waxed) paper and foil then tie securely to the basin.
Sit the pudding basin on a trivet or upturned saucer (this prevents the basin from sitting on the bottom of the pan and cracking from the heat) in a large stockpot then pour in enough water to come 3/4 of the way up the sides of the pudding basin.
Cover the stockpot and steam the pudding for about 80 minutes, or until well risen and cooked through. During that time top up the water in the pot as needed to prevent it from boiling dry.
When cooked, remove the pudding from the stockpot, remove its covering then invert onto a serving plate. Serve hot accompanied by warmed golden syrup.
