Treacle Sponge Pudding

• 30 mlboiling water
• 50 gdemerara sugar
• 3 tbspblack treacle
• 2large eggs
• 200 gself-raising flour, sifted
• 60 mlmilk
• 100 gcaster sugar
• ¼ tspsalt
• 110 gunsalted butter, 100 g for the sponge and 10 g for greasing
• 1 tspbaking powder
• 1 tspvanilla extract
• 3 tbspgolden syrup
• 150 mldouble cream, optional (optional)

Method

1. 1Grease a 1.2 litre pudding basin with some of the extra 10 g butter. Mix the black treacle, golden syrup, demerara sugar and 30 ml boiling water, then pour into the basin.
2. 2Beat 100 g butter with the caster sugar until pale. Beat in the eggs one at a time, then the vanilla. Fold in the flour, baking powder and salt, then the milk. Spoon gently over the syrup and level the surface.
3. 3Grease a sheet of baking paper with the remaining butter. Lay it over the basin beneath a sheet of foil, making a pleat across both for expansion. Tie tightly under the rim with kitchen string and make a secure string handle.
4. 4Set the basin on a heatproof trivet in a deep lidded saucepan. Add boiling water halfway up the basin, cover and simmer gently for 90–110 minutes. Check regularly and top up with boiling water before the pan runs dry.
5. 5Carefully uncover and check that a skewer inserted into the sponge comes out clean. If needed, cover again and steam for another 10 minutes. Lift out, rest for 5 minutes, loosen the edge and turn onto a deep serving plate. Serve with any optional cream.

Per serving

kcal

440

protein

6.1g

fibre

1g

carbs

65.1g

fat

17.5g