Steamed Treacle Sponge Pudding Recipes
SCHOOLDAYS TREACLE SPONGE
A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h
Yield Serves 4 generously
Number Of Ingredients 10
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.
Nutrition Facts : Calories 763 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.71 milligram of sodium
STEAMED TREACLE SPONGE PUDDING
If the winter weather is getting you down or you're feeling grey or sad, I'm certain a steamed treacle sponge will put you right in no time at all. It takes moments to prepare, will steam away happily all by itself without needing attention, and is the ultimate in comfort foods.
Categories Easy Entertaining Hot Puddings
Yield Serves 6-8. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 9
Steps:
- First of all butter the basin, then measure 3 tablespoons of golden syrup into it. Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle. Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it's thoroughly blended. Now spoon the mixture into the basin and level the top using the back of the tablespoon. Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding. Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting. Trim off the excess paper all the way round. Now steam the pudding for 2 hours, checking the water level halfway through. To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top before taking it to the table. Serve with Proper Custard (see our Cookery School Video), or some well chilled crème fraîche.
STEAMED TREACLE SPONGE PUDDING
Make and share this Steamed Treacle Sponge Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grease the bowl, and foil.
- Get your steamer prepared and start it heating.
- Put 3 Tbsp golden syrup in bottom of bowl.
- In a large bowl, sift flour and baking powder into it.
- Add butter, eggs, sugar and black treacle. Beat for 2 minutes with a hand mixer.
- Spoon mixture into greased bowl and level with the back of your spoon.
- To serve loosen pudding with a knife and invert onto a warm plate. Pour Extra 3 Tbsp golden syrup over top and serve with custard or creme' fraiche.
SLOW COOKER TREACLE SPONGE
This traditional Slow Cooker Treacle Sponge dessert recipe is light, fluffy and to die for. A real family favourite in my house and with good reason. Gorgeously syrupy and just begging to be drowned in custard or cream, get it on your table.
Provided by Apply To Face Blog
Categories pudding
Time 3h15m
Number Of Ingredients 7
Steps:
- Grease a 1.2 litre/2 pint pudding basin with butter. I use the plastic lidded bowls that are made for steamed puddings as I struggle/cannot be bothered with all the pleating and tying of string that is required for the ceramic bowls.
- Beat the 150 grams butter and 150 grams sugar together until pale and thickened a little. This takes a couple of minutes.
- Whisk or beat in half the 3 beaten eggs followed by half the 150 grams (75 grams) flour for a couple of minutes. Add the remaining eggs and flour all at once as well as the milk. Whisk or beat again for another minute.
- The batter should be a soft dropping consistency. Add a splash more milk if it's not.
- Pour 200 grams of syrup into a microwaveable bowl and add the lemon juice. Heat for 20 seconds in the microwave and stir the two together.
- Pour the syrup mixture into your pudding bowl.
- Carefully spoon the sponge mixture on top of the golden syrup so that it stays on top of the syrup.
- Smooth over and place the lid or your coverings over the top.
- Put a flat wedge of silver foil in the slow cooker to sit your pudding bowl on (this prevents the bottom of the pudding burning).
- Place the pudding bowl carefully in the slow cooker and pour just boiled water into the slow cooker bowl so that it comes ¾ of the way up the pudding bowl.
- Place the lid on and cook for 3 hours on High or 2 hrs 30 minutes in a steamer or saucepan.
- To serve take it carefully out of the slow cooker. Remove the lid and invert the pudding onto a large serving plate. Let the syrup gently flow out of the bowl as the pudding releases. I put the plate on top of the bowl and very carefully rotate so the plate is on the bottom and then slowly lift the bowl clear.
- Apply To Sticky Face
Nutrition Facts : Calories 514 kcal, Carbohydrate 70 g, Protein 7 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 148 mg, Sodium 42 mg, Fiber 1 g, Sugar 52 g, ServingSize 1 serving
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- For the sponge, butter and sugar a 1.2 litre/2 pint heatproof bowl then mix the treacle and golden syrup together and pour into the bottom of the bowl.
- Spoon the sponge mix into the buttered bowl and cover with greaseproof paper. Secure around the edge with string.
- Place the milk, cream, vanilla pod and vanilla seeds into a saucepan and bring to the boil. Turn down the heat and simmer for a minute.
STEAMED SYRUP SPONGE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
- Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil.
- Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside.
- Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour.
- Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks.
- Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre.
- Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin.
- The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water.
- Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin.
- To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard.
CLASSIC STEAMED TREACLE PUDDING RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
- Generously butter a 1.2-litre pudding basin. Lay out a large sheet of foil and top with a sheet of baking paper. Butter the paper, then fold both layers to make a pleat in the centre.
- Cream 150g butter and the sugar together in a mixing bowl until light and fluffy. Beat in the eggs, then sift in the flour and salt and mix again. Add enough milk to give a soft dropping consistency, then scrape the sponge mix on top of the syrup – there needs to be room for the pudding to rise.
- Cover with the baking paper and foil, buttered paper-side down. Tie securely with string, making a handle to easily lift the basin. Trim the excess paper and foil to prevent water getting into the pudding as it steams.
- Place in a large deep pan with about 5cm depth of boiling water. Steam for 1½ hours, checking occasionally that the pan isn’t boiling dry. A skewer pushed into the centre (through the coverings) should come out without any sticky sponge crumbs.
- Remove the coverings and put a large plate on top of the basin. Turn out and serve with extra syrup (warmed), and copious amounts of custard or cream.
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- In a large mixing bowl, sift flour and baking powder. Add eggs, softened butter, sugar and dark treacle. With an electric mixer, beat the mixture for about 2-3 minutes until it’s thoroughly blended.
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- Make a lid for the basin by cutting out a large circle of baking paper and one of tin foil, both 6cm (2 1⁄2in) larger than the top of the basin. Butter one side of the baking paper.
- Spoon 3 tbsp golden syrup into the basin. Put the rest of the syrup in a mixing bowl with all the other sponge ingredients and whip together for a good minute using a hand-held electric beater, until smooth.
- Spoon the mixture into the basin, levelling the top. Cover with the foil lid, buttered-side down. Bring the sides down around the basin and tie tightly with string; leave enough string to tie a ‘handle’ with which to lift the pudding out.
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