Treacle pudding







Cook Time

90-95 Min


  • 50g/2oz butter
  • 100g/4oz caster sugar
  • 2 eggs
  • 175g/6oz plain flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 tablespoons milk
  • 4 tablespoons golden syrup
  • Cream the butter and sugar in a bowl. Beat in the eggs, one at a time.
  • Sift the flour, baking powder and salt together, and fold into the mixture, adding just enough milk to give a dropping consistency.
  • Butter a 1.2-litre/2pt pudding basin, then pour the syrup into the bottom. Spoon in the batter to fill the basin. Cover the top with a round of buttered baking parchment, and secure pleated foil over that with string.
  • Stand in a pan of simmering water with a lid on, and steam for 1 1⁄2 hours, topping up with boiling water when necessary. Invert the pudding onto a serving plate. Serve hot.
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