Name: Steamed treacle pudding
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 10
Ingredients: 1/3 cup (115g) golden syrup, plus extra to serve; 1/2 lemon, grated rind; 1 tablespoon fresh breadcrumbs; 125 gram butter, at room temperature; 3/4 cup (165g) caster sugar; 3 eggs; 1 1/4 cup (185g) self-raising flour, sifted; 1 teaspoon baking powder; 1/4 cup (60ml) milk; ice-cream, to serve

Steamed treacle pudding

This sweet, moist pudding is absolutely divine served warm, drizzled with rich golden syrup and a spoonful of creamy ice-cream.

Serves 10

Prep

15M

Cook

1H 45M

Total

Ingredients

1/3 cup (115g) golden syrup, plus extra to serve

1/2 lemon, grated rind

1 tablespoon fresh breadcrumbs

125 gram butter, at room temperature

3/4 cup (165g) caster sugar

3 eggs

1 1/4 cup (185g) self-raising flour, sifted

1 teaspoon baking powder

1/4 cup (60ml) milk

ice-cream, to serve

Method

1.Grease a 5-cup pudding basin with butter. Combine golden syrup, lemon rind and breadcrumbs. Pour into basin.

2.Using an electric mixer, cream butter and sugar until pale. Add eggs, one at a time, beating well after each addition. Fold in flour and baking powder. Stir in milk.

3.Fill prepared basin, smoothing top. Cover with a layer of baking paper and foil which have been pleated down centre. Secure in place by tying around outside edge with string. Place basin on a trivet in a large saucepan with enough water to come halfway up sides of basin. Bring to boil, reduce heat to low and simmer, covered, 1 hour 45 minutes. Ensure water level remains halfway up sides of basin, adding more as necessary.

4.Carefully remove pudding from water and invert onto a plate. Cut into wedges, drizzle with extra golden syrup. Serve with ice-cream, if desired.