Recipe For Treacle Pudding

BLOOD-ORANGE TREACLE PUDDING

Steps:

• Make the pudding: Set a round wire rack in the bottom of a large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up sides of basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
• Butter a 10-inch round of parchment paper; set aside. Pour golden syrup into prepared basin. Add 1 teaspoon orange zest and the orange juice; set basin aside. Whisk flour, baking powder, and salt in a medium bowl; set aside.
• Put sugar and remaining teaspoon zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed 30 seconds. Add butter; mix until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition (mixture will look curdled). Add flour mixture in 2 additions, alternating with milk, and mix until combined.
• Pour pudding into prepared basin. Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in center of foil to allow room for pudding to expand. Cut a piece of kitchen twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
• Carefully lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer, and steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 1 1/2 hours, adding boiling water occasionally to maintain level.
• Meanwhile, make the candied zest if desired: Using a paring knife, peel oranges, trying not to get any white pith with the skin. Slice into very thin threads. Heat sugar and 1 cup water in a small saucepan over medium heat, stirring to dissolve sugar. Add zest, and simmer until tender and translucent, about 25 minutes. Let cool completely in syrup.
• Meanwhile, make the sauce: Put golden syrup, orange juice, lemon juice, and salt into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until thick and syrupy, about 7 minutes.
• Transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert onto a plate. Serve warm with sauce, and garnish with candied zest if desired.

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.

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.