Treacle Sponge Pudding
Description: Indulge in the comforting warmth of this classic Treacle Sponge Pudding, a delightful dessert perfect for chilly winter evenings or festive Christmas gatherings.
Recipe Category: Dessert
Keywords: European, Winter, Christmas, Weeknight, Steam, < 4 Hours
Nutritional Information (per serving):
- Calories: 1343.8
- Fat: 91.5g
- Saturated Fat: 54.3g
- Cholesterol: 705mg
- Sodium: 811.2mg
- Carbohydrates: 117g
- Fiber: 2.1g
- Sugar: 61.5g
- Protein: 19.2g
Ingredients:
- 3 tbsp golden syrup
- Zest and juice of 1 lemon
- 1/2 cup unsalted butter
- 175g caster sugar
- 175g self-raising flour
- 3 eggs
- 200ml milk
- 3 tbsp fresh breadcrumbs
- 1 vanilla pod
- Extra caster sugar for the custard
Instructions:
-
Prepare the Treacle Layer:
- In a small bowl, combine the golden syrup with the breadcrumbs and lemon juice until well mixed.
- Grease a 2-pint pudding basin and spoon the treacle mixture into the bottom. Set aside.
-
Make the Sponge Batter:
- In a mixing bowl, cream together the butter and caster sugar until light and fluffy.
- Add the grated lemon zest and gradually whisk in the eggs, one at a time.
- Sift the self-raising flour over the mixture and gently fold it in.
- Gradually add the milk until the batter reaches a dropping consistency.
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Assemble and Steam the Pudding:
- Spoon the sponge batter over the treacle layer in the pudding basin.
- Cover the basin with a disc of greaseproof paper and then a double layer of foil, securing it tightly with string.
- Prepare a large pan with a small, non-breakable saucer at the bottom. Fill the pan with boiling water until it reaches two-thirds up the side of the basin.
- Place the basin into the pan, cover, and steam for 1¾ to 2 hours, ensuring the water level is maintained.
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Make the Custard:
- In a saucepan, combine the milk, cream, and scraped seeds from the vanilla pod. Heat gently until almost boiling.
- In a separate bowl, mix together the egg yolks and extra caster sugar until smooth.
- Slowly pour the hot milk mixture into the egg mixture, stirring constantly.
- Return the custard mixture to the saucepan and cook over a gentle heat, stirring continuously until thickened. Be careful not to let it boil to avoid curdling.
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Serve:
- Carefully remove the pudding from the steaming pan and allow it to cool slightly.
- Invert the pudding onto a serving plate, ensuring all the treacle syrup is released from the basin.
- Serve slices of the warm Treacle Sponge Pudding with generous spoonfuls of the creamy custard.
Enjoy the Warmth and Comfort of this Treacle Sponge Pudding with Rich Custard on Cold Winter Nights or Festive Gatherings! 🍮✨
