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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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.