Treacle Pudding With Nutmeg, Lemon And Lime
Indulge in a nostalgic treat with this warm and comforting Steamed Toffee Pudding. The aroma of nutmeg, zesty lime, and lemon permeates the air, creating a cozy atmosphere. As the pudding steams to perfection, the toffee or fudge melts into a gooey delight. Pair it with velvety custard and a sprinkle of nutmeg for the ultimate dessert experience.
— Constant Cookbook
Ingredients
- 85g/3oz butter
- 115g/4oz caster sugar
- 2 free-range eggs
- 1 nutmeg
- 1 lime
- 1 lemon
- 140g/5oz self-raising flour
- 1 tsp baking powder
- 1 tbsp milk
- 55g/2oz treacle toffee (if not available, use butterscotch or fudge), chopped into small pieces
- 3 tbsp treacle or golden syrup
- custard
Instructions
- In a bowl, cream the butter and sugar together with an electric hand-held mixer until pale and fluffy.
- Add half of the beaten eggs and continue to beat for 1â2 minutes. Stop, scrape the sides of the bowl, then add the remaining beaten egg and continue beating for 1â2 minutes. Scrape the sides again. Add the nutmeg, lime and lemon zest, and beat for a few seconds more.
- With a metal spoon, gradually fold the sifted flour and baking powder into the mixture as lightly as you can, keeping to a dropping consistency by adding milk, if needed. Fold in the toffee or fudge pieces.
- Bring a large pan of water to the boil and place a steamer with a lid on top.
- Butter and lightly flour a 1.2 litre/2 pint pudding basin. Spoon the treacle (or golden syrup) into the bottom of the basin, then add the pudding mixture. Secure the lid and steam gently for three hours, adding more water to the pan if necessary â keep a close eye on the pan so it doesnât boil dry. The pudding is cooked when a skewer inserted into it comes out clean.
- Serve with custard and extra nutmeg grated over.
Prep Time
PT30M
Yield
Serves 4
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