Ingredients with Measurements:
- 200g self-raising flour
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 150ml whole milk
- 200g golden syrup
- 1 tbsp black treacle
Special equipment needed:
- 1.5 litre pudding basin
- Greaseproof paper
- Foil
- Steamer or large saucepan with lid
Step-by-step instructions:
1. Grease the pudding basin with butter and line the bottom with a circle of greaseproof paper.
2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Sift in the self-raising flour and gently fold it into the mixture.
5. Gradually add the whole milk, stirring until you have a smooth batter.
6. In a separate bowl, mix together the golden syrup and black treacle.
7. Spoon the syrup mixture into the bottom of the pudding basin, spreading it out evenly.
8. Pour the sponge batter on top of the syrup mixture, smoothing it out with a spatula.
9. Cover the pudding basin with a circle of greaseproof paper and a layer of foil, making sure it is tightly sealed around the edges.
10. Place the pudding basin in a steamer or large saucepan with a lid, and fill with enough water to come halfway up the sides of the basin.
11. Steam the pudding for 1.5-2 hours, or until a skewer inserted into the centre comes out clean.
12. Carefully remove the pudding basin from the steamer or saucepan and allow it to cool for a few minutes.
13. Run a knife around the edge of the pudding to loosen it, then invert it onto a serving plate.
14. Serve the treacle sponge pudding hot, with custard or ice cream.
Time:
Preparation time: 20 minutes
Cooking time: 1.5-2 hours
5. Temperature:
Steaming temperature: 100°C
Serving size:
Serves 6-8 people
Nutritional information:
Calories per serving: 450
Fat: 16g
Carbohydrates: 73g
Protein: 6g
Fiber: 1g
Sugar: 51g
Substitutions for ingredients:
- Self-raising flour can be substituted with plain flour and baking powder (1 tsp per 100g of flour).
- Golden syrup can be substituted with honey or maple syrup.
- Black treacle can be substituted with molasses or dark corn syrup.
Variations:
- Add a handful of raisins or chopped dates to the sponge batter for extra texture.
- Replace the vanilla extract with almond extract for a nutty flavour.
- Serve the pudding with a dollop of whipped cream instead of custard or ice cream.
Tips and tricks:
- Make sure the pudding basin is tightly sealed with greaseproof paper and foil to prevent any water from getting in during steaming.
- To make the pudding extra rich, use double cream instead of whole milk.
- If you don't have a steamer, you can use a large saucepan with a lid and a heatproof bowl or plate to elevate the pudding above the water.
Storage instructions:
The treacle sponge pudding can be stored in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and heat on high for 1-2 minutes, or until piping hot. Alternatively, cover the pudding with foil and heat in a preheated oven at 180°C for 10-15 minutes.
Presentation ideas:
Serve the treacle sponge pudding in individual bowls or ramekins for a more elegant presentation. Top with a drizzle of extra golden syrup or a sprinkle of cinnamon.
Garnishes:
Garnish the pudding with a sprig of fresh mint or a dusting of icing sugar.
Pairings:
The rich treacle sponge pudding pairs well with a cup of tea or coffee.
Suggested side dishes:
Serve the pudding with a side of fresh fruit, such as sliced strawberries or raspberries, to balance out the sweetness.
Troubleshooting advice:
If the pudding doesn't come out of the basin easily, run a knife around the edge of the pudding again and try inverting it onto the plate again. If the sponge is still wet in the middle, return it to the steamer or saucepan and steam for another 15-20 minutes.
Food safety advice:
Make sure the pudding is cooked all the way through before serving. Store any leftovers in the fridge and reheat thoroughly before eating.
Food history:
Treacle sponge pudding is a classic British dessert that dates back to the 19th century. It was traditionally made with suet and black treacle, but this recipe uses butter and golden syrup for a richer flavour.
Flavor profiles:
The treacle sponge pudding is sweet and sticky, with a rich caramel flavour from the golden syrup and black treacle. The sponge is light and fluffy, with a hint of vanilla.
Serving suggestions:
Serve the treacle sponge pudding as a comforting dessert on a cold winter's day, or as a sweet treat after a Sunday roast.
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Region: British
Taste: Sweet, Caramelized, Syrupy, Comforting