Mum's steamed treacle pudding

folderdessert

treacle-pudding

Mum | made-up

Serves 4-6

Ingredients

115g butter (or margarine)
115g caster sugar
juice of half a lemon
2 large eggs, beaten
115g self-raising flour, sifted
(or 110g plain flour & 1 teaspoon baking powder, sifted)
1 handful sultanas
2-3 tablespoon black treacle (molasses)

Method

  1. Lightly grease a 1.2 litre/2 pint pudding basin and put a pan (large enough to contain the bowl) with an inch or two of water on to boil.
  2. With an electric hand whisk or wooden spoon, beat together the butter, sugar and lemon juice in a large bowl until light and fluffy. Gradually beat in the eggs, adding a little flour as you go, to prevent the mixture from curdling. Mix in the remaining flour with the baking powder and add the sultanas.
  3. Put the treacle into the base of the pudding basin and spoon the sponge mixture over, levelling the top with the back of a wet spoon.
  4. Cover the basin with a double piece of aluminium foil or greaseproof paper, with a pleat across the centre to allow space for the pudding to rise. Secure well by folding the foil around the edges and tying with a piece of string.
  5. Place in the pan (or a steamer) over the boiling water for 45 minutes to 1 hour, checking the water level frequently (top up if it looks like it’s boiling dry). To check if the pudding is cooked, pierce a skewer into the centre of the basin. If it comes out clean, the pudding is cooked.
  6. Turn out the pudding on to a plate, making sure you scrape out any sticky treacle and spread it over the top. Serve straight away with milk or single cream.

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