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.

Treacle Pudding 1

Spoon into the pudding bowl on top of the Golden Syrup ( Treacle )

Treacle Pudding 2

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.

Treacle Pudding 3

   Treacle Pudding 4

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

Treacle Pudding 5

and Serve with hot custard.

Treacle Pudding 6

And Enjoy!

Source: A Mary Berry Cookbook.

8 Comments (+add yours?)

  1. Gray Dawster
    Apr 05, 2014 @ 16:34:43

    I could eat two large helpings of this fine recipe Sue but then I am well known for enjoying a pudding or three 🙂 Lots of custard too please, wow I love this one my sweet friend 🙂

    Andro xxxx



  2. Gray Dawster
    Apr 11, 2014 @ 09:41:21

    Just calling in for another taste
    of your treacle sponge pud 🙂 mmmmm

    Andro xxxx



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