Steamed syrup pudding
Serves 6
A little effort
Total time:
This is sometimes called treacle pud, though it’s usually made with lashings of Lyle’s Golden Syrup rather than black treacle. Whatever you call it, it’s comfort food that refuses to acknowledge the words low fat.
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- 150g soft brown sugar
- 150g softened butterplus extra for buttering the dish
- 1 lemonzested
- 3 eggsbeaten
- 150g self-raising flourmixed with a pinch of salt
- 8 tbsp golden syrup
Nutrition: per serving
- kcal475
- fat24.9g
- saturates14.4g
- carbs60.2g
- fibre0.8g
- protein6.2g
- salt1.14g
Method
step 1
Butter a 1.1 litre (2 pint) pudding dish. Put the sugar and butter in a large bowl and beat with electric beaters until pale and fluffy. Beat in the lemon zest and eggs (add a couple of tbsp of flour to help) then fold in the flour. Mix in 3 tbsp syrup. Put another 3 tbsp of the syrup in the bottom of the pudding dish. Spoon the sponge mix on top.
step 2
Clip on the lid or cover the basin with a pleated sheet of baking parchment and foil. Secure with string and cut off any excess paper/foil.
step 3
Put the basin in a steamer or in a large pan on an upturned saucer (to stop it touching the base of the pan) with simmering water coming a third of the way up the sides of the dish. Steam for 2 hours, checking the water now and again and topping up if needed.
step 4
Rest the pud for a couple of minutes before turning out (if you need to, use a palette knife to loosen). Heat the last 2 tbsp of syrup and pour over to finish. Serve with lots of cream or custard.
