Steamed treacle sponge pudding

Steamed treacle sponge pudding

By
From
Desserts
Serves
6-8

I collect old English cookbooks dating from the eighteenth century. You can’t pick one of them up without looking at the dessert chapter where you will find plenty of steamed sponge puddings – in particular this idea which I class as a ‘proper pudding’. This simple dish can be left steaming for several hours. You can also make it in advance and place it in the fridge, then re-steam it or re-heat in the microwave. The most important thing with this dessert is to use really good-quality treacle and proper butter – you’ll never get the same flavour using margarine.

Ingredients

Quantity Ingredient
3 tablespoons golden syrup
3-4 tablespoons golden syrup, to serve
175g self-raising flour
1 rounded teaspoon baking powder
175g very soft butter
3 large eggs
175g soft light brown sugar
1 tablespoon black treacle

Method

  1. Butter a 1.2 litre pudding basin well. Cut a double thickness of kitchen foil measuring approximately 30 x 40cm.
  2. Grease a tablespoon and measure the 3 tbsp golden syrup into the pudding basin.
  3. Sift the flour and baking powder into large mixing bowl and add the soft butter, eggs, sugar and black treacle. Using an electric hand whisk (or a large fork and a lot of elbow grease), beat the mixture for about 2 minutes or until it has thoroughly blended. Spoon the mixture into the basin and use the back of a spoon to level the top.
  4. Cover the basin with the foil, making a pleat in the centre. Pull the foil down the outside of the basin and tie in place around the rim with string, taking the string over the top and tying it on the other side to make a handle for easy lifting. Trim off the excess foil all the way around.
  5. Place the pudding in a steamer fitted over a saucepan of boiling water and steam the pudding for 2 hours, checking the water level halfway through.
  6. To serve, loosen the pudding all around using a palette knife, invert it onto a warmed plate and pour the extra syrup over the top before taking it to the table. Serve with custard or ice cream.
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