Recipe

Steamed treacle pudding

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

Dec 30, 2014 1:00pm
  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 10
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Ingredients

Steamed treacle pudding
  • 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

Steamed treacle pudding
  • 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.

Notes

Pleating the baking paper and foil down the centre allows room for the pudding to rise.

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