Ingredients with Measurements:
- 1 cup self-raising flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1/4 cup golden syrup
- 1/4 cup black treacle
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp salt
Special equipment needed:
- 1.5-quart pudding basin or heatproof bowl
- Aluminum foil
- Steamer or large pot with a steamer basket
Step-by-step instructions:
1. Grease the pudding basin with butter.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, until well combined.
4. Add the golden syrup and black treacle to the mixture and stir until evenly distributed.
5. In a separate bowl, sift together the flour, baking powder, ginger, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a smooth batter forms.
7. Pour the batter into the prepared pudding basin and smooth the top with a spatula.
8. Cover the pudding basin with aluminum foil, making sure to crimp the edges tightly to create a seal.
9. Place the pudding basin in a steamer or large pot with a steamer basket and fill with enough water to come halfway up the sides of the basin.
10. Cover the pot with a lid and steam the pudding for 1.5-2 hours, or until a toothpick inserted into the center comes out clean.
11. Remove the pudding basin from the steamer and let it cool for 5-10 minutes before removing the foil and turning the pudding out onto a serving plate.
12. Serve hot with custard or whipped cream.
Time:
Preparation time: 20 minutes
Cooking time: 1.5-2 hours
5. Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Serves 6-8
Nutritional information:
Calories: 380
Fat: 16g
Carbohydrates: 56g
Protein: 4g
Sodium: 150mg
Sugar: 38g
Substitutions for ingredients:
- Self-raising flour can be substituted with all-purpose flour and baking powder (1 tsp baking powder for every 1 cup of flour).
- Golden syrup can be substituted with corn syrup or honey.
- Black treacle can be substituted with molasses.
Variations:
- Add 1/2 cup raisins or currants to the batter for a fruity twist.
- Replace the ginger with cinnamon or nutmeg for a different flavor profile.
- Use maple syrup instead of golden syrup for a Canadian twist.
Tips and tricks:
- Make sure to crimp the aluminum foil tightly around the pudding basin to create a seal and prevent water from getting inside.
- Check the water level in the steamer or pot regularly and add more hot water if needed.
- Let the pudding cool for a few minutes before turning it out onto a plate to prevent it from breaking apart.
Storage instructions:
Leftover pudding can be stored 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 microwave on high for 30-60 seconds, or until heated through. Alternatively, steam the pudding again for 10-15 minutes.
Presentation ideas:
Serve the pudding in individual bowls or ramekins and top with a dollop of whipped cream or a drizzle of custard.
Garnishes:
Sprinkle the top of the pudding with powdered sugar or cinnamon for a decorative touch.
Pairings:
Classic Treacle Sponge Pudding pairs well with a cup of tea or coffee.
Suggested side dishes:
Serve the pudding with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the pudding is too dry, add a splash of milk to the batter before steaming.
- If the pudding is too wet, increase the cooking time by 10-15 minutes.
Food safety advice:
Make sure to cook the pudding thoroughly to prevent any risk of foodborne illness.
Food history:
Treacle sponge pudding is a classic British dessert that dates back to the 18th century. It was traditionally made with suet and breadcrumbs, but modern versions often use butter and self-raising flour.
Flavor profiles:
Classic Treacle Sponge Pudding has a rich, sweet, and slightly spicy flavor from the combination of golden syrup, black treacle, and ginger.
Serving suggestions:
Serve the pudding as a comforting dessert on a cold winter night.
Related Categories
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Region: British
Taste: Sweet, Rich, Caramelized, Comforting