Treacle Sponge Pudding
Serves 4-6. Calories per portion 413-619.
Butter for greasing
90ml (3 fl oz) of Golden Syrup ( Treacle )
125g (4oz) Self-Raising Flour
125g (4oz) Shredded Vegetable Suet or grated Chilled Butter.
125g (4oz) Fresh White Breadcrumbs
60g (2oz) Caster Sugar
About 125ml (4 fl oz) Milk.
900ml (1½ pint pudding bowl )
Lightly grease the pudding bowl with butter and spoon the golden Syrup into the bottom
Put all the dry ingredients, Flour, breadcrumbs, suet or butter, sugar into a large mixing bowl, and stir in enough milk to give the mixture a dropping consistency.
Spoon into the pudding bowl on top of the Golden Syrup ( Treacle )
Cover the bowl with buttered baking parchment ( grease proof paper ) and foil both pleated in the middle. Secure by string under the rim of the bowl tying a loop over the top so you can lift out of the steamer easily.
Put the bowl into a steamer or a large saucepan of simmering water, making sure the water comes half way up the side of the bowl if using a saucepan. Cover and steam, topping up with boiling water as needed, for about 3 hours.
Turn out the pudding
and Serve with hot custard.
Source: A Mary Berry Cookbook.