Treacle Pudding
This indulgent sticky toffee pudding is a comforting and hearty treat that will warm both your heart and stomach. The rich, moist pudding is soaked with a luscious blend of golden syrup and black treacle, creating a decadent and irresistible dessert. With each bite, you'll savor the perfect balance of sweetness from the Demerara sugar and the deep flavors of the treacle. Enjoy this classic British pudding on a chilly evening or to impress guests at your next gathering.
— Constant Cookbook
Ingredients
- 180g/6oz unsalted butter
- 3 tbsp golden syrup
- 180g/6oz plain flour
- 3 tsp baking powder
- 3 free-range eggs
- 180g/6oz Demerara sugar
- 1 tbsp black treacle
Instructions
- Grease a 1litre/1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin.
- In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined.
- Pour the mixture into the basin and cover with a piece of greaseproof paper.
- Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.
- Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary.
- To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.
- Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate.
Prep Time
PT30M
Yield
Serves 6
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