Treacle Pudding

My husband’s friends were coming over and so I made this baked treacle sponge pudding to follow our steak and ale pie. I’ve replaced the one I did this time last year with this one which I adapted from the BBC recipe.  I will let you in to a secret, it tastes fantastic the next day so make ahead! Otherwise you might still taste the lemon.

Baked Treacle Pudding (serves 6)

150g golden syrup

50g black treacle or blackstrap molasses

50g clear honey

1/8 teaspoon ground ginger

1/8 tsp cinnamon

zest 1 lemon plus juice half a lemon

200g softened butter, plus extra to grease

100g caster or light muscovado sugar

50g dark muscovado sugar

3 eggs, beaten

200g plain wholemeal flour

2 tsp baking powder

5 tbs wholemeal breadcrumbs

5 tbs milk

Method

  1. Heat oven to 180C/160C fan/gas 4. Mix the syrup, black treacle and honey, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
  2. Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour, baking powder, ginger, cinnamon and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Serve with custard or cream.
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