Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 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 vanilla extract
Special equipment needed:
- Slow cooker
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
5. In a separate bowl, mix together the golden syrup, black treacle, and vanilla extract.
6. Pour the syrup mixture into the bottom of the slow cooker.
7. Cut a piece of parchment paper to fit the bottom of the slow cooker and place it on top of the syrup mixture.
8. Pour the cake batter on top of the parchment paper.
9. Cover the slow cooker and cook on high for 2-3 hours, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the slow cooker from the heat and let the pudding cool for 10 minutes.
11. Invert the pudding onto a serving plate and remove the parchment paper.
12. Serve warm with custard or whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
High heat setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 17g
Carbohydrates: 56g
Protein: 4g
Sodium: 140mg
Sugar: 39g
Substitutions for ingredients:
- Self-raising flour can be used instead of all-purpose flour and baking powder.
- Dark corn syrup can be used instead of black treacle.
- Light corn syrup can be used instead of golden syrup.
Variations:
- Add 1/2 cup of raisins or chopped dates to the cake batter for a fruity twist.
- Use maple syrup instead of golden syrup for a different flavor.
- Add 1 tsp of ground ginger or cinnamon to the cake batter for a spiced version.
Tips and tricks:
- Make sure to cover the slow cooker tightly to prevent moisture from escaping.
- Use a slow cooker liner for easy cleanup.
- 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:
Reheat the pudding in the microwave or oven until warmed through.
Presentation ideas:
Serve the pudding in individual bowls or ramekins topped with a dollop of whipped cream or custard.
Garnishes:
Sprinkle with powdered sugar or cinnamon for a finishing touch.
Pairings:
Serve with a cup of tea or coffee for a cozy treat.
Suggested side dishes:
This pudding is best served as a dessert on its own.
Troubleshooting advice:
- If the pudding is not cooked through after 2-3 hours, continue cooking on high for an additional 30 minutes.
- If the pudding is too dry, add a little more milk to the batter next time.
Food safety advice:
Make sure to cook the pudding until a toothpick inserted into the center comes out clean to ensure it is fully cooked.
Food history:
Treacle sponge pudding is a classic British dessert that dates back to the 19th century.
Flavor profiles:
This pudding has a rich, sweet flavor with a hint of caramel from the treacle and golden syrup.
Serving suggestions:
Serve the pudding warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Sweet, Rich, Moist, Caramelized, Syrupy