Treacle Sponge Pudding

Made with minimal ingredients, this easy steamed treacle sponge pudding recipe makes for a heart-warming dessert best served with custard or leftover cream. If unavailable, substitute golden syrup for maple syrup or honey.


3 tbsp golden syrup

125g self-raising flour

1 tsp baking powder

125g softened butter

3 large eggs

125g light brown sugar

1 tbsp black treacle


  1. Grease a 2 pint pudding basin and pour 3 tbsp of golden syrup into your pudding basin.

  2. In a large bowl, sift together the flour and baking powder. Add butter, eggs, sugar and 1 tbsp of black treacle.

  3. With an electric whisk, beat the mixture for about 2 minutes. Spoon it into the pudding basin, using the back of a spoon to level the top.

  4. Cut a piece of round baking parchment and tin foil with a radius about 10 cm bigger than the pudding mould.

  5. Lay both pieces on top of each other and make a pleat in the centre. Cover the basin, pull the foil down the sides and tie around the rim with string.

  6. If you have a Miele Steam Oven, place your basin on a perforated steam tray, place in the steam oven and select 100°C and a 2 hour cooking duration. Alternatively, place the pudding in a steamer over a saucepan of boiling water on your hob and steam for two hours, checking the water level half way through.

  7. To serve, loosen the pudding using a pallet knife. Turn onto a warmed plate and pour any remaining syrup over the sponge. Serve immediately.

About the Author

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