Classic steamed treacle pudding

Name: Classic steamed treacle pudding
Cook time: 1 h 45 min
Total time: 1 h 45 min
Cuisine: European, British
Ingredients: 150g soft unsalted butter, plus extra to grease; 2 tsp lemon juice; 125g golden syrup, plus extra to serve; 25g golden or regular caster sugar; 2 large eggs; 150g self-raising flour; ½ tsp fine sea salt; 100ml milk

6 steps

Cook:1h 45min

Very traditionally British, steamed puds were originally suet-based and boiled in cloth as a cheap stomach-filler. Sticky and golden, this one is true comfort food

Updated at: Fri, 08 Sep 2023 17:58:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories285.8 kcal (14%)

Total Fat17 g (24%)

Carbs29.4 g (11%)

Sugars15.4 g (17%)

Protein4 g (8%)

Sodium377.2 mg (19%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

150gunsalted butter

soft, plus extra to grease

2 tsplemon juice

125ggolden syrup

plus extra to serve

25ggolden caster sugar

or regular

2eggs

large

150gself-raising flour

½ tspfine sea salt

100mlmilk

Instructions

Step 1

Generously butter a 1.2-litre pudding basin. Lay out a large sheet of foil and top with a sheet of baking paper. Butter the paper, then fold both layers to make a pleat in the centre. These are the coverings.

Step 2

Mix the lemon juice and 125g golden syrup together and spoon into the basin.

Step 3

Cream 150g butter and the sugar together in a mixing bowl until light and fluffy. Beat in the eggs, then sift in the flour and salt and mix again. Add enough milk to give a soft dropping consistency, then scrape the sponge mix on top of the syrup – there needs to be room for the pudding to rise.

Step 4

Cover with the baking paper and foil, buttered paper-side down. Tie securely with string, making a handle to easily lift the basin. Trim the excess paper and foil to prevent water getting into the pudding as it steams

Step 5

Place in a large deep pan with about 5cm depth of boiling water. Steam for 1½ hours, checking occasionally that the pan isn’t boiling dry. A skewer pushed into the centre (through the coverings) should come out without any sticky sponge crumbs.

Step 6

Remove the coverings and put a large plate on top of the basin. Turn out and serve with extra syrup (warmed), and copious amounts of custard or cream.