Golden syrup pudding with pistachio crumble

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Golden syrup pudding with pistachio crumble
Who doesn’t love a crumble? It’s even better when paired with a sticky golden syrup in a pudding. – Dominic Smith.


125g unsalted butter, at room temperature
3/4 cup (165g) caster sugar
Finely grated zest plus juice of 1 lemon
1/2 tsp ground lemon myrtle
4 eggs, separated
2/3 cup (100g) plain flour
1 cup (250ml) milk
400g golden syrup

pistachio crumble

85g cold slightly salted butter, chopped
2/3 cup (100g) plain flour
2/3 cup (160g) light brown sugar
1/3 cup (30g) rolled oats
Finely grated zest of 1 lemon
2/3 cup (100g) pistachios, chopped


  1. Preheat oven to 180°C. Grease a large baking tray and line with baking paper.
  2. For the crumble, place the butter, flour, sugar, oats, and lemon zest in a food processor and pulse until beginning to clump together. Turn out onto a clean work surface and, using your hands, gently work crumble together until just combined. Evenly spread crumble over the prepared tray, then use a large metal spoon to break up. Bake, breaking up, and mixing occasionally, for 20-25 minutes or until golden. Remove from oven and break up until mixture resembles roasted granola. Cool completely (the crumble will become crunchy once cooled).
  3. Meanwhile, lightly grease the base and sides of a 35cm x 23cm x 5.5cm, 6-cup (1.5L) oval baking dish. Place the butter, sugar, lemon zest and lemon myrtle in a stand mixer fitted with the paddle attachment and beat until pale and creamy. Beat in egg yolks, 1 at a time, until well combined, then beat in lemon juice (the batter will look slightly curdled). Reduce speed to low and gradually beat in flour, then milk, then 90g slightly warmed golden syrup until well combined. Transfer to a large bowl.
  4. Place eggwhites in cleaned stand mixer and whisk on high until firm peaks form. Fold eggwhites into the pudding batter (the batter will look split due to the acidity in the lemon; this is fine). Pour remaining 310g golden syrup evenly over base of prepared baking dish. Pour over batter.
  5. Place baking dish in a deep roasting pan and add enough boiling water to come halfway up the sides of baking dish. Bake for 35-40 minutes or until pudding is cooked and lightly golden. Scatter with crumble and pistachio to serve.

Credits: Delicious