Treacle Sponge Pudding
Treacle sponge pudding is an old fashioned British dessert that's simple to make and lovely to enjoy on a cold winter day! This steamed pudding is made with golden syrup, and has a moist texture that is perfectly complemented by custard. This easy recipe shows you how to make this classic favorite from scratch!
Servings: 8 servings
Calories: 395kcal
Ingredients
- 4 tablespoons golden syrup
- ¾ cup unsalted butter softened
- scant 1 cup light brown sugar aka golden caster sugar
- 1 tablespoon molasses aka black treacle
- 3 large eggs
- scant 1½ cups all-purpose flour aka plain flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup milk
- pouring custard for serving (optional)
Instructions
Preparing the Basin & Steamer
- Generously grease a 1 or 1.5-liter pudding basin with butter, and line the base with a circle of parchment paper. Pour 3 tablespoons (60g) of golden syrup into the pudding basin and set aside.
- Prepare the cover by cutting a square of foil and baking paper larger than the mouth of the pudding basin. Fold a pleat in the center to allow the pudding to expand as it cooks.
- Prepare the steamer by placing a jam lid or upturned saucer in a large pot. This acts as a trivet, keeping the pudding basin away from the direct heat of the element beneath. Make sure the lid of the pot fits tightly with the basin inside.
Making the Pudding
- Beat the sugar, butter, and black treacle together for 2 minutes or until light and fluffy. Add the eggs one at a time, and add a spoonful of flour with each one to prevent curdling.
- Mix in the remaining tablespoon of golden syrup (20g), flour, baking powder, and salt until blended. Add enough milk to give the batter a “dropping” consistency; meaning it can fall off of a spoon when shaken.
- Spoon the batter into the prepared basin and cover with the lid, parchment side down. Secure the cover by tightly tying it with kitchen twine under the lip of the basin, and make a string handle to make it easy to remove the pudding later.
- Place the basin in the steamer, and fill it with boiling water to halfway up the side of the basin. Bring the water to a gentle simmer and steam for 2 hours, or until a skewer inserted through the foil and into the pudding comes out clean. Add more water as needed throughout the cooking process to keep the water level halfway up the basin.
- Remove the pudding from the steamer and take off the cover, then let it stand for 5 minutes. Run a flat-bladed knife round the edge to loosen it, then invert it onto a serving plate.
- Drizzle the pudding with a little extra golden syrup if desired, then serve immediately with pouring custard.
Notes
- Make sure all the sponge ingredients are at room temperature, and use a kitchen scale to weigh solid ingredients for the best accuracy. (Tap the Metric conversion button in the recipe ingredients to see the weights.)
- If you'd like to use self-raising flour, omit the salt and only add 1 teaspoon of baking powder.
- If you don't own a pudding basin, use any heatproof bowl with a lip, which will allow you to secure the cover.
- For a brighter flavor, add the zest of 1 lemon to the sponge mixture for a variation.
- Cover the basin tightly to ensure that no water gets inside as the pudding cooks.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 50g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 348mg | Potassium: 132mg | Fiber: 1g | Sugar: 32g | Vitamin A: 660IU | Calcium: 141mg | Iron: 2mg
