Treacle Pudding Recipe
Treacle Pudding Recipe with Butter, Sugar, Eggs, Flour and Golden Syrup
INGREDIENTS
4 oz (100g) Softened Butter
4 oz (100g) Castor Sugar
2 Eggs
4 oz (100g) Self Raising Flour
Pinch of Salt
4 tablespoons Golden Syrup
For the Sauce:
4 tablespoons Golden Syrup
2 tablespoons Water
METHOD
Butter a 1 pint (575ml) pudding basin. Cream the Butter and Sugar in a bowl until they are soft and fluffy. Add the Eggs one at a time, stirring in a tablespoon of Flour with the second Egg to prevent it from curdling.
Fold in the Flour and Salt, mixing it thoroughly but lightly. If the mixture seems dry add a teaspoon or two of Milk (this rather depends on the size of the Eggs). Spoon 4 generous tablespoons of Golden Syrup into the buttered basin, then put the sponge mixture on top. Cover with a sheet of buttered foil and bake at 375F / 190C / Mark 5 for 35 to 40 minutes.
Meanwhile, heat the remaining 4 tablespoons of Syrup, diluted with 2 tablespoons of Water, in a small pan. When the pudding is cooked turn it out on to a hot dish and serve with the hot syrup in a small warm jug.
Serves 6 to 8.
Based on the Treacle Pudding Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).