Treacle pudding.

Finally, here is the recipe for the delicious treacle sponge pudding that I made last week. It's lighter than the traditional suet pudding but is probably just as loaded with calories!

75g butter or marg
75g sugar
2 eggs
100g self raising flour
1 tbl sp milk.
Treacle or golden syrup.

Cream the butter and sugar together until light and fluffy. Beat the eggs and add them gradually, I find that a wooden spoon is best for this, as it seems to curdle less. Fold in the sifted flour and then the milk. Beat thoroughly.

Grease a 1 litre pudding bowl and put the treacle or golden syrup in the bottom. Pour in the mixture and cover with greaseproof paper and foil. I usually make a small fold or pleat in the top of the paper and foil so that there's room for the sponge to rise. If it doesn't rise too much don't worry it doesn't always.

Bring a large pan of water to the boil and put the bowl into this, carefully. Steam for 30minutes at a rapid boil and then another 30minutes at a simmer. My recipe book suggested the second time should be 45mins to an hour. I find this too long and the sponge can dry out, but to compensate, I leave the bowl in the hot water for 10/15mins or so with the heat off, as I prepare the custard or get the cream and dishes ready.

This can also be made with jam or apples in the bottom of the bowl in place of treacle. Enjoy :)