Happy Endings Cinnamon Pudding

by Leah Halmagyi


  • 100g unsalted butter, at room temperature
  • 1 cup golden syrup
  • 300g mixed dried fruit, chopped
  • finely grated zest and juice of 1 lemon
  • finely grated zest and juice of 1 orange
  • 2 tsp vanilla essence
  • 1 cup liqueur chardonnay
  • 2 eggs
  • ¼ cup milk
  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 Tbsp ground cinnamon
  • ½ tsp ground cloves
  • 200g dark brown sugar
  • 100g grated Copha, at room temperature
  • vanilla custard, to serve


Preparation time: 10 minutes
Cooking time: 2 hours
Serves: 4

1 Use 25g butter to grease the inside of a 1¼L pudding mould, then pour ¾ cup golden syrup in the base. Put the dried fruit, zest, juice and vanilla in a medium saucepan and set over a low heat. Simmer until the liquid has been absorbed. Stir in the chardonnay and set aside to cool, mix in the eggs and milk.
2 Sift the flour, baking powder and spices into a bowl, add the brown sugar and Copha and rub with fingertips until crumbly. Add the fruit mix and stir gently until smooth. Spoon over the golden syrup. Tie a sheet of baking paper on top, then a double sheet of foil. Put on a trivet in a steamer so that the water comes 3cm from the top. Bring to a boil, then reduce to a simmer and cook for 2 hours. Cool in the tin for 10 minutes, then turn out, drizzle with the remaining syrup, then serve with custard.