Steamed Treacle Sponge

By James Martin

eggsIngredients

2 tbsp black treacle
4 tbsp golden syrup
175g/6oz butter, softened
175g/6oz soft dark brown sugar
3 large free-range eggs
175g/6oz self-raising flour
1 tsp baking powder

Method

  • 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.
  • Place the butter and sugar in a separate bowl and whisk until light and fluffy.
  • Add the eggs one at a time, beating each time.
  • Fold in the flour and baking powder and mix to a smooth thick batter.
  • Spoon the sponge mix into the buttered bowl and cover with greaseproof paper. Secure around the edge with string.
  • Cover once more with foil and roll up around the edges to cover the paper.
  • Place a saucer or small plate upside down in the bottom of a large saucepan.
  • Place the foil-covered bowl onto the saucer and pour water into the pan to two-thirds of the way up the bowl.
  • Cover with a lid and bring to a boil.
  • Reduce the heat and simmer for 1½ hours.

To Serve

  • Remove the pudding from the saucepan and discard the foil and baking parchment.
  • Place a plate on top and turn over, tipping the pudding onto the plate.
  • Slice the pudding, divide between plates and serve with custard, cream or icecream
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