Treacle pudding in seven steps
The pudding is cooked when it is slightly risen and the surface is firm
Treacle puddings served with whipped cream. Photograph: Harry Weir
- Serves: 6
- Course: Dessert
- Cuisine: British
- 35g breadcrumbs, 175g golden syrup1 small lemon, zest & juice of180g softened butter, plus extra for greasing180g soft brown sugar2 large eggs180g plain flour1 tsp baking powder150ml milk50ml treacle100ml whipped cream, to serve
1. Preheat oven to 190°C fan. Grease a medium size (approx 1 litre) rectangular ovenproof dish with the extra butter and scatter the breadcrumbs over the base.
2. Gently heat the golden syrup (do not allow it to boil), add in the lemon juice and zest, then pour evenly over breadcrumbs (without stirring).
3. Using an electric handheld whisk, cream the butter and sugar until pale then gradually add in eggs. Sieve together the flour and baking powder and mix them in.
4. In a small saucepan, heat the milk and add treacle (don’t worry if it looks a little lumpy) and whisk into the batter until fully combined.
5. Pour the batter over the syrupy base. Cover with greaseproof paper (creating a fold in the paper will allow room for the pudding to expand) and fit tightly with foil.
6. Create a water bath by filling a deep sided baking tray with 1-2cm hot water and sit the pudding dish in the water. Cook in a preheated oven for 50-60 minutes until a skewer inserted comes out clean. The pudding is cooked when it is slightly risen and the surface is firm.
7. Serve with whipped cream.