Treacle Sponge or Syrup Pudding as it's commonly known has been a favoured traditional British dessert for decades. Requiring only basic ingredients it became a go-to choice during Post War Britain.
The following recipe is based upon an original early 50's recipe, it's simple yet delicious, perfect to serve with warm custard or a dash of double cream.
- 2 tbsp Syrup
- 4 oz. Butter or Margarine
- 4 oz. Sugar
- 2x Eggs
- 4 oz. Flour
- 1/2 tsp Baking Powder
- A Pinch of Salt
- Pudding Basin
- Grease Proof Paper or Baking Liner
- Grease your pudding basin and add 2 tbsp of golden syrup.
- Cream the butter / margarine until it is light and fluffy then begin adding one egg at a time, mixing well after each addition.
- Sieve the flour, baking powder and salt into the creamed mixture and fold.
Tip - Add milk if required to give a dropping consistency.
- Pour the mixture into your greased pudding basin and cover with greaseproof paper, secure with string. Place into your steamer and allow the pudding to steam for 1 1/2 hours.
- When finished, remove the pudding and serve with warm custard or double cream.