Classic steamed treacle pudding
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Classic steamed treacle pudding
Very traditionally British, steamed puds were originally suet-based and boiled in cloth as a cheap stomach-filler. Sticky and golden, this one is true comfort food
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
434Kcal
Fat
22gr
Saturates
14gr
Carbs
56gr
Sugars
38gr
Fibre
1gr
Protein
3gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 150g soft unsalted butter, plus extra to grease
- 2 tsp lemon juice
- 125g golden syrup, plus extra to serve
- 25g golden or regular caster sugar
- 2 large eggs
- 150g self-raising flour
- ½ tsp fine sea salt
- 100ml milk
Step by step
- Generously butter a 1.2-litre pudding basin. Lay out a large sheet of foil and top with a sheet of baking paper. Butter the paper, then fold both layers to make a pleat in the centre. These are the coverings.
- Mix the lemon juice and 125g golden syrup together and spoon into the basin.
- Cream 150g butter and the sugar together in a mixing bowl until light and fluffy. Beat in the eggs, then sift in the flour and salt and mix again. Add enough milk to give a soft dropping consistency, then scrape the sponge mix on top of the syrup – there needs to be room for the pudding to rise.
- Cover with the baking paper and foil, buttered paper-side down. Tie securely with string, making a handle to easily lift the basin. Trim the excess paper and foil to prevent water getting into the pudding as it steams
- Place in a large deep pan with about 5cm depth of boiling water. Steam for 1½ hours, checking occasionally that the pan isn’t boiling dry. A skewer pushed into the centre (through the coverings) should come out without any sticky sponge crumbs.
- Remove the coverings and put a large plate on top of the basin. Turn out and serve with extra syrup (warmed), and copious amounts of custard or cream.
