Steamed Treacle Sponge
By James Martin
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
- 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.
- 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