Treacle Sponge Pudding Recipes

Steps:

• Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
• Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
• Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

Steps:

• In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
• Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
• To prepare the sponge, gently cream the butter and sugar together.
• Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
• Sift over the flour and gently whisk the mixture together.
• Add just enough milk for the mixture to drop easily from a spoon.
• Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
• To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
• Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
• Cover and steam for between 1-3/4 to 2 hours.
• Do not let the water dry out by continually topping up the water to the two-thirds mark.
• Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
• Place over a gentle heat and slowly bring to the boil.
• In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
• Remove the cream mixture from the heat and slowly stir it into the egg mixture.
• Return the mixture back into the saucepan on a gentle heat.
• Stir the custard continuously, until thick without allowing the mixture to boil.
• If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
• Cover with cling film to prevent a skin forming.
• Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
• Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
• Serve with the custard.