Steamed treacle sponge

Steamed treacle sponge

By
From
Nathan Outlaw's Home Kitchen
Serves
6
Photographer
David Loftus

This is an amazing classic British pudding. It’s a versatile recipe too: change the syrup for a ladleful of fruit compote, or flavour the sponge with some ground spices if you like. Bringing the whole pudding to the table is always impressive but you can make individual puddings if you prefer, reducing the cooking time to around 30 minutes.

Ingredients

Quantity Ingredient
250g unsalted butter, softened, plus extra to grease the basin
1 lemon, thinly sliced and pips removed
250g soft light brown sugar
6 large free-range eggs, beaten
250g self-raising flour
A pinch sea salt
2 lemons, finely grated zest
150ml golden syrup

Method

  1. Grease a 1 litre pudding basin with butter. Place a lemon slice in the bottom and arrange 5 slices around the sides (they will stick to the butter). If you have a steamer oven, preheat to 100°C; if not, half-fill a large heavy-based saucepan with water and bring to a simmer.
  2. Using an electric hand whisk or stand mixer, cream the butter and light brown sugar together until pale. Beat in the eggs, a little at a time, until fully incorporated. Sift the flour and salt onto the mixture, add the lemon zest and fold in carefully, using a large metal spoon or spatula.
  3. Spoon the mixture into the pudding basin. Cover with a round of waxed paper or baking parchment, pleated in the centre to allow room for expansion, and then a pleated round of foil. Secure under the rim of the basin with kitchen string, leaving a length of string to use as a handle.
  4. If you are using a steamer oven, cook the pudding for 2 hours. If you are using a pan, carefully lower the pudding into the water and check that the water comes halfway up the side of the basin. Put a lid on the pan and make sure the water is trembling, not boiling. Cook for 2 hours, checking the water level and topping up with hot water every so often as necessary.
  5. When the pudding is ready, carefully lift out of the pan or oven, remove the foil and paper and invert onto a warmed deep serving plate. Leave to stand for 10 minutes. Warm the golden syrup in a small pan over a low heat.
  6. To serve, lift off the basin and pour the warm syrup over the pudding. Cut into wedges at the table and serve with pouring cream.
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