Walnut and Maple Syrup Sponge

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

Sweet suet sponges have a thicker and denser texture, so I always think they need stronger tastes. The syrup helps the taste, the walnuts help the texture.


  • 175 g (6 oz) self-raising flour
  • 75 g (3 oz) dried suet
  • 75 g (3 oz) caster sugar
  • 1 egg
  • 1 egg yolk
  • About 2 tablespoons milk
  • 175 g (6 oz) shelled walnuts, chopped
  • 8 tablespoons maple syrup


    Grease a 900 ml ( pint) or six 150 ml (5 fl oz) pudding basin(s) with butter.

    Mix the flour, suet and sugar together. Beat the egg with the egg yolk then mix it into the dry ingredients. Add a little milk to give the mixture a pudding consistency when the mix just drops from the spoon. Add half the walnuts and half the maple syrup. Pour into the prepared pudding basin, cover and cook in a hot steamer or a pan half-filled with hot water for 1¼–1½ hours.

    Warm the remaining walnuts in the maple syrup. Turn out the puddings on to one large or several individual plates, spoon the syrup and nuts over and serve with cream or custard.