Ingredients with Measurements:
- 1 cup self-raising flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/4 cup milk
- 1/4 cup treacle
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/4 tsp salt
Special equipment needed:
- 8-inch square baking dish
- Mixing bowl
- Electric mixer
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream together the butter and brown sugar using an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the treacle, milk, vanilla extract, ground ginger, and salt until well combined.
5. Sift the self-raising flour into the bowl and fold it in gently until just combined.
6. Pour the batter into an 8-inch square baking dish and smooth the top with a spatula.
7. Cover the dish with aluminum foil, making sure it is tightly sealed around the edges.
8. Place the dish in a larger baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the smaller dish.
9. Bake for 45-50 minutes or until a toothpick inserted into the center of the pudding comes out clean.
10. Remove the foil and let the pudding cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 43g
Protein: 4g
Sodium: 170mg
Sugar: 27g
Substitutions for ingredients:
- Self-raising flour can be substituted with all-purpose flour and baking powder (1 tsp baking powder for every 1/2 cup of flour).
- Brown sugar can be substituted with white sugar or coconut sugar.
- Treacle can be substituted with molasses or honey.
Variations:
- Add 1/2 cup of raisins or chopped dates to the batter for extra texture and flavor.
- Serve the pudding with a dollop of whipped cream or vanilla ice cream.
- Add a pinch of cinnamon or nutmeg to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure the aluminum foil is tightly sealed around the edges of the baking dish to prevent water from getting into the pudding.
- Use room temperature eggs and butter for easier mixing.
- Serve the pudding warm for the best flavor and texture.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and heat on high for 30-60 seconds or until warm.
Presentation ideas:
Serve the pudding in individual bowls or on a large platter with a drizzle of treacle or caramel sauce.
Garnishes:
Sprinkle the top of the pudding with powdered sugar or chopped nuts for added texture and flavor.
Pairings:
Serve the pudding with a cup of hot tea or coffee for a cozy, comforting dessert.
Suggested side dishes:
The pudding can be served on its own or with a side of fresh fruit or a small salad for a balanced meal.
Troubleshooting advice:
- If the pudding is too dry, try adding a little more milk to the batter.
- If the pudding is too wet, try reducing the amount of treacle or adding a little more flour to the batter.
Food safety advice:
Make sure to use clean, sanitized equipment and wash your hands thoroughly before handling any food.
Food history:
Treacle sponge pudding is a classic British dessert that dates back to the 19th century. It was traditionally made with suet and golden syrup, but modern versions often use butter and treacle instead.
Flavor profiles:
This pudding has a rich, sweet flavor with hints of ginger and vanilla.
Serving suggestions:
Serve the pudding warm with a scoop of vanilla ice cream or a drizzle of treacle sauce.
Related Categories
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Region: British
Taste: Sweet, Rich, Moist, Caramelized, Syrupy