Ingredients with Measurements:
- 1 cup self-raising flour
- 1/2 cup caster sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1/4 cup golden syrup
- 1/4 cup black treacle
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 1.5-quart pudding basin or heatproof bowl
- Large saucepan with lid
- Parchment paper
- Aluminum foil
- Kitchen string
Step-by-step instructions:
1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the eggs, one at a time, followed by the vanilla extract.
3. Sift in the flour and salt, and fold until just combined.
4. Gradually stir in the milk until the batter is smooth and thick.
5. In a separate bowl, mix together the golden syrup and black treacle.
6. Spoon the syrup mixture into the bottom of the pudding basin, spreading it out evenly.
7. Pour the batter on top of the syrup, smoothing it out with a spatula.
8. Cut a circle of parchment paper and a circle of aluminum foil, both slightly larger than the top of the pudding basin.
9. Place the parchment paper on top of the batter, followed by the aluminum foil.
10. Secure the paper and foil in place with kitchen string, tying it tightly around the rim of the basin.
11. Place the basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin.
12. Cover the saucepan with a lid and simmer over low heat for 1.5 to 2 hours, or until the pudding is cooked through and springy to the touch.
13. Remove the pudding from the saucepan and let it cool for 5 minutes.
14. Remove the paper and foil, and invert the pudding onto a serving plate.
15. Serve hot, with custard or whipped cream.
Time:
Preparation time: 20 minutes
Cooking time: 1.5 to 2 hours
5. Temperature:
Simmer over low heat.
Serving size:
Serves 6.
Nutritional information:
Calories: 404
Fat: 17g
Saturated Fat: 10g
Cholesterol: 110mg
Sodium: 223mg
Carbohydrates: 60g
Fiber: 1g
Sugar: 44g
Protein: 4g
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).
- Caster sugar can be substituted with granulated sugar.
- Golden syrup can be substituted with corn syrup or honey.
- Black treacle can be substituted with molasses.
Variations:
- Add 1 tsp of ground ginger or cinnamon to the batter for a spiced twist.
- Replace the golden syrup and black treacle with your favorite jam or marmalade for a fruity version.
- Add chopped nuts or raisins to the batter for extra texture.
Tips and tricks:
- Make sure the pudding basin is well-greased before adding the syrup and batter.
- Use a double layer of parchment paper and aluminum foil to prevent water from seeping into the pudding.
- Check the water level in the saucepan regularly and top up with boiling water if necessary.
- Let the pudding cool for a few minutes before inverting it onto a plate to prevent it from breaking apart.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or oven until heated through.
Presentation ideas:
Serve the pudding in individual bowls or ramekins, topped with a dollop of whipped cream or a drizzle of custard.
Garnishes:
Sprinkle some powdered sugar or cinnamon on top of the pudding for a decorative touch.
Pairings:
Serve the pudding with a cup of tea or coffee for a cozy afternoon treat.
Suggested side dishes:
The pudding is a dessert on its own and does not require any side dishes.
Troubleshooting advice:
- If the pudding is too dry, try adding more milk to the batter.
- If the pudding is too wet, try reducing the amount of syrup in the bottom of the basin.
Food safety advice:
Make sure the pudding is cooked through before serving to prevent any foodborne illnesses.
Food history:
Treacle sponge pudding is a classic British dessert that dates back to the 19th century.
Flavor profiles:
The pudding has a rich, sweet, and sticky flavor, with hints of caramel and molasses.
Serving suggestions:
Serve the pudding warm, with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Related Categories
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Region: British
Taste: Sweet, Rich, Caramelized, Moist, Syrupy