Steamed Treacle Sponge Pudding
Indulge in the timeless comfort of Steamed Treacle Sponge Pudding, a classic British dessert that’s as rich in tradition as it is in flavor. This golden, syrup-soaked sponge is irresistibly moist and boasts the perfect balance of sweetness, thanks to its luscious base of golden syrup. Made with simple pantry staples like self-raising flour, butter, and sugar, the batter is expertly steamed to a light and spongy texture, all while being blanketed in a self-made golden caramel sauce. The gentle steaming method ensures a tender crumb, while the pudding’s golden sheen makes for an impressive presentation when inverted onto a serving plate. Best served warm with a drizzle of custard, cream, or a scoop of vanilla ice cream, this dessert is a foolproof way to end any meal on a heartwarming note. Perfect for family gatherings or a cozy night in, this traditional recipe is a nostalgic treat that never goes out of style.
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Recipe Information
Ingredients
- 120 g unsalted butter, softened, plus extra for greasing
- 4 tbsp golden syrup (for base + greasing bowl)
- 120 g caster sugar
- 2 large eggs
- 120 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
Instructions
Grease a 1-litre (about 1-quart) pudding basin thoroughly with butter, then place 2 tablespoons of golden syrup in the bottom. Swirl the syrup around slightly to coat the bottom evenly.
In a mixing bowl, beat together the softened butter and caster sugar until pale and fluffy.
Add the eggs, one at a time, beating well after each addition.
Sift the self-raising flour and baking powder into the bowl, then fold gently into the mixture using a spatula or metal spoon. Be careful not to overmix.
Add the milk and gently mix until the batter is smooth and of dropping consistency.
Spoon the batter into the prepared pudding basin on top of the golden syrup. Smooth out the top with a spatula.
Place a sheet of baking parchment and a sheet of foil on top of each other. Create a pleat in the center to allow for expansion during steaming, then use this to cover the pudding basin. Secure tightly with string, tying it around the rim of the basin.
Fill a large pan with enough boiling water to come halfway up the sides of the pudding basin. Place the basin into the pan and cover with a tight-fitting lid.
Steam the pudding over gentle heat for 90 minutes. Check the water level periodically and top up with more boiling water if necessary to prevent it from boiling dry.
Once cooked, carefully remove the pudding basin from the pan. Unwrap the foil and parchment, then run a knife around the edges to loosen the pudding.
Invert the pudding onto a serving plate, allowing the golden syrup to cascade over the top. Serve hot with custard, cream, or ice cream.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 263.8 g | 96% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 170.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
