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Steamed syrup pudding

Published: March 25, 2015 at 3:08 PM

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Serves 6

A little effort

Total time: 2 hrs and 15 mins

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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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Treat yourself to this indulgent syrup steamed pudding, then check out our treacle sponge pudding, apple sponge pudding, toffee apple steamed pudding and steamed sponge pudding with custard. See all our best sponge pudding recipes here.

Ingredients

Nutrition

• 150g soft brown sugar

• 150g softened butter

  plus extra for buttering the dish

• 1 lemon

  zested

• 3 eggs

  beaten

• 150g self-raising flour

  mixed 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

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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.

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