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Treacle sponge pudding recipe

52 ratings

This steamed pudding is nostalgia on a plate and the perfect comfort food. This classic recipe for treacle sponge pudding is a great place to start if you want to add steamed puddings to your repertoire. See method

Serves 8
15 mins to prepare and 2 hrs 00 mins to cook
393 calories / serving
Vegetarian

Ingredients

175g (6oz) butter, very soft, plus extra for buttering
4 tbsp golden syrup
175g (6oz) self-raising flour
1 tsp baking powder
175g (6oz) light muscovado sugar
3 large eggs
1 tsp vanilla extraxct

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1645kj
393kcal 20%
Fat
22g 32%
Saturates
12g 62%
Sugars
28g 31%
Salt
0.5g 8%

of the reference intake
Carbohydrate 46.6g Protein 5.3g Fibre 0.7g

Method

Butter a 1.2 litre (2pt) pudding basin and line the base with a snug-fitting circle of nonstick baking paper. Place an upturned saucer in the base of a large lidded pan. It should fit snugly and allow for the whole pudding basin to sit inside the pan.
Make a lid for the basin by cutting out a large circle of baking paper and one of tin foil, both 6cm (2 1⁄2in) larger than the top of the basin. Butter one side of the baking paper. Put the foil on top of the paper, buttered- side down, and fold a pleat down the centre. Have some kitchen string ready to tie the lid in place when needed.
Spoon 3 tbsp golden syrup into the basin. Put the rest of the syrup in a mixing bowl with all the other sponge ingredients and whip together for a good minute using a hand-held electric beater, until smooth.
Spoon the mixture into the basin, levelling the top. Cover with the foil lid, buttered-side down. Bring the sides down around the basin and tie tightly with string; leave enough string to tie a ‘handle’ with which to lift the pudding out.
Stand the basin on the saucer and carefully pour boiling water into the pan until it reaches half way up the pudding side. Place over a low heat, put the pan lid on and gently steam it for 2 hours, or until a skewer inserted into the sponge (through the paper and foil) comes out clean. Have a kettle of hot water ready to top up the water level if needed; it shouldn’t fall too low or boil dry. Remove the pan lid and carefully lift the pudding basin out of the saucepan.
Remove the string and pudding basin lid. Place an upturned serving plate (with a lip to catch the sauce) on top. Turn the whole lot over and lift the basin away. Serve with cream, custard or ice cream.

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