British Treacle Sponge Pudding Recipes

SCHOOLDAYS TREACLE SPONGE

Steps:

• Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
• Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
• Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

EASY TREACLE SPONGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
• Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

STEAMED TREACLE SPONGE PUDDING

Steps:

• First of all butter the basin, then measure 3 tablespoons of golden syrup into it. Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle. Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it's thoroughly blended. Now spoon the mixture into the basin and level the top using the back of the tablespoon. Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding. Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting. Trim off the excess paper all the way round. Now steam the pudding for 2 hours, checking the water level halfway through. To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top before taking it to the table. Serve with Proper Custard (see our Cookery School Video), or some well chilled crème fraîche.

TREACLE SPONGE PUDDING

Steps:

• In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
• Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
• To prepare the sponge, gently cream the butter and sugar together.
• Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
• Sift over the flour and gently whisk the mixture together.
• Add just enough milk for the mixture to drop easily from a spoon.
• Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
• To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
• Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
• Cover and steam for between 1-3/4 to 2 hours.
• Do not let the water dry out by continually topping up the water to the two-thirds mark.
• Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
• Place over a gentle heat and slowly bring to the boil.
• In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
• Remove the cream mixture from the heat and slowly stir it into the egg mixture.
• Return the mixture back into the saucepan on a gentle heat.
• Stir the custard continuously, until thick without allowing the mixture to boil.
• If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
• Cover with cling film to prevent a skin forming.
• Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
• Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
• Serve with the custard.