Treacle Pudding

Ingredients

• 180 gplain flour
• 100 g, packedbrown sugar
• 1 teaspoonbaking powder
• ¼ teaspoonsalt
• 113 g, cold and cubedbutter
• 1 large, at room temperatureegg
• 180 mlwhole milk
• 45 ml, dividedgolden syrup or honey
• 45 ml, dividedmolasses
• ½ teaspoonvanilla extract
• to tasteDevon custard

Instructions

1. 1

   Prepare the bowl

   Grease a 2-quart oven-safe glass bowl and set it aside.

2. 2

   Cut in butter

   In a large bowl, mix the plain flour, brown sugar, baking powder and salt. Work in the cold butter until the mixture looks crumbly.

3. 3

   Mix the batter

   In a separate large bowl, beat the egg, whole milk, 1 tablespoon of golden syrup, 1 tablespoon of molasses and the vanilla extract for 2 to 3 minutes, until combined. Add this mixture to the dry ingredients all at once and stir just until moistened.

4. 4

   Fill the bowl

   Pour the remaining 2 tablespoons of golden syrup and molasses into the prepared bowl. Use a spoon to spread the syrup mixture over the bottom three-quarters of the bowl, then spoon in the pudding mixture. Cover with storage wrap and seal tightly with foil.

5. 5

   Steam the pudding

   Set a steamer basket in a large pot and add water up to the bottom of the basket. Bring the water to a boil, carefully put the pudding bowl in the steamer and cover the pot. Lower the heat to a simmer and steam for 1½ to 2 hours, until the pudding is set. Carefully remove the bowl and leave the pudding to stand for 5 minutes, then take off the foil and storage wrap.

6. 6

   Invert and serve

   Place a plate over the bowl and carefully turn it over to release the pudding. Serve warm with Devon custard.

What is treacle pudding?

Treacle pudding is a traditional British steamed sponge, often served as a warming dessert around the holidays. Despite its name, this version uses golden syrup or honey alongside molasses to make the sticky topping.

The syrup goes in the bottom of the bowl before the batter, so turning the cooked pudding out leaves a glossy coating over the sponge. A simple flour-and-butter mixture gives the pudding its tender, softly set texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 309 calories, 4g protein, 45g carbs, 13g fat.

The flour and brown sugar provide most of the carbohydrates, while butter and the syrup contribute much of the fat and energy. The egg, milk and custard add some protein; serve a moderate slice with custard and fruit alongside if you would like a more balanced plate.

The syrup topping

Golden syrup: Its mellow sweetness gives the topping a familiar toffee-like character. Honey is offered as an alternative, though it brings its own distinct flavour.

Molasses: A portion goes into the batter and the rest joins the syrup in the bowl. Its darker, more robust taste balances the sweetness.

Getting the batter right

Cold butter: Rub or cut it into the flour mixture until you have coarse, crumbly pieces. Keeping the butter cold helps avoid turning the mixture into a paste.

Wet ingredients: Beat them together for 2 to 3 minutes, then stir them into the dry mixture only until moistened. Avoid overmixing, which can make the sponge less tender.

Sealing and steaming

Cover: Put storage wrap over the bowl first, then secure foil tightly over it. The covering helps keep water from getting into the pudding as it steams.

Water level: Fill the pot to the bottom of the steamer basket, not over it. Keep the water at a simmer after bringing it to a boil, and check during cooking that the pot has not boiled dry.

How to tell when it is done

Timing: Steam the pudding for 1½ to 2 hours, as the exact time can vary with the bowl and pot. The pudding should be set rather than liquid in the centre.

Resting: Let it stand for 5 minutes after removing it from the pot. This brief pause makes it easier to handle before you invert it.

Serving the pudding

Turn the bowl over onto a plate carefully, keeping the syrup coating with the sponge. Serve the pudding warm with Devon custard, spooning some of the topping over each portion.

The pudding is rich and sweet, so a modest serving of custard makes a balanced accompaniment. It also works well as the warm dessert after a festive meal.

Recipe notes & tips

• Bring the egg to room temperature before mixing for easier combining.
• Use a bowl that fits comfortably inside the pot with space for steam to circulate.
• Wrap the bowl securely so water cannot seep into the batter.
• Keep the pot at a steady simmer rather than a rolling boil.
• Set a plate large enough to catch the syrup before you invert the pudding.

Variations

• Use honey: Replace the golden syrup with honey as allowed in the recipe for a different sweetness.
• Adjust the molasses: Use the listed divided amount for a darker, more pronounced treacle flavour.
• Serve with custard: Pour warm Devon custard over each portion just before serving.
• Add a citrus note: Serve with a little finely grated orange zest for a bright contrast.
• Make individual portions: Divide the mixture and topping among smaller oven-safe bowls, then steam and check for doneness.

Common mistakes to avoid

• Overmixing the batter: Stir only until moistened to help keep the sponge tender.
• Loose covering: Seal the bowl firmly with foil over the storage wrap to keep water out.
• Boiling too vigorously: Reduce the heat to a simmer once the water boils.
• Letting the pot run dry: Check the water level during steaming and top it up if needed.
• Turning out too soon: Leave the pudding to stand for 5 minutes before inverting.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions until warm, or warm the covered pudding gently so it does not dry out.

Frequently asked questions