Few desserts evoke the comfort of British culinary tradition quite like a steamed treacle pudding. This classic treat, with its rich, Lyles golden syrup-soaked sponge, is perfect for those chilly evenings when you need a warm, indulgent pick-me-up.
Making this pudding may take a bit of time, but the result is well worth the effort. Let's dive into the details of crafting this nostalgic delight.
Ingredients:
For the pudding:
175g self-raising flour
100g breadcrumbs
125g suet (vegetarian or traditional)
100g golden syrup
125ml milk
1 large egg
Zest of 1 lemon
A pinch of salt
For the sauce:
150g golden syrup
Juice of 1 lemon
Equipment:
A large mixing bowl
A pudding basin (approximately 1.2 litres)
Baking parchment
Aluminium foil
String
A large saucepan with a lid
Method:
1. Preparing the Pudding Batter
Mix the Dry Ingredients: In a large mixing bowl, combine the self-raising flour, breadcrumbs, suet, and a pinch of salt.
Combine Wet Ingredients: In another bowl, whisk together the golden syrup, milk, egg, and lemon zest until well blended.
Mix Together: Pour the wet mixture into the dry ingredients, stirring until you have a smooth, thick batter.
2. Preparing the Pudding Basin
Grease the Basin: Lightly grease your pudding basin to ensure the pudding doesn't stick.
Add Golden Syrup: Pour the golden syrup for the sauce into the bottom of the basin, spreading it evenly.
3. Steaming the Pudding
Fill the Basin: Spoon the batter over the syrup in the basin, smoothing the top.
Cover the Basin: Place a piece of baking parchment over the basin, followed by a layer of aluminium foil. Make a pleat in the centre to allow for expansion. Secure with string, tying it tightly around the rim.
Prepare the Saucepan: Place a trivet or an inverted saucer in the bottom of a large saucepan. This will keep the basin from touching the direct heat. Fill the saucepan with boiling water to come halfway up the sides of the pudding basin.
Steam: Carefully lower the basin into the saucepan. Cover with a tight-fitting lid and steam for about 2 hours. Keep an eye on the water level, topping up with boiling water as needed to maintain the level.
4. Serving the Pudding
Check for Doneness: After 2 hours, carefully remove the basin from the saucepan. The pudding should be well-risen and firm to the touch. Insert a skewer into the centre; it should come out clean if the pudding is cooked.
Turn Out: Let the pudding sit for a minute, then run a knife around the edge to loosen it. Place a serving plate over the basin and invert it, allowing the pudding to slide out.
Serve: Serve hot with custard, cream, or even more golden syrup for an extra indulgent treat.
A Few Tips:
Make Ahead: This pudding can be made in advance and reheated. Simply cover with foil and steam for about 30 minutes to warm through.
Flavour Variations: Add a touch of spice such as ginger or cinnamon to the batter for a different twist.
Storage: Leftovers (if any!) can be stored in an airtight container in the fridge for up to 3 days.
Steamed treacle pudding is a quintessential British dessert that never goes out of style. Whether it’s for a special occasion or just a cosy night in, this pudding brings a sense of nostalgia and warmth to the table. Enjoy making and, most importantly, eating this timeless classic!
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