Old-school treacle pudding

This lovely pudding is an old-school classic that’s perfect for the cooler nights fast approaching around the country. It’s a delicious mix of light sponge and sticky syrup that’s perfect with custard or cream over the top while it’s still piping hot out of the steamer. The steaming process ensures the pudding is moist and sticky and traps all that amazing flavour inside. Just make sure you secure the foil tightly over the pudding basin. Serve for a special occasion with family and friends or enjoy as a treat just for you!

Ingredients

• 175g unsalted butter, softened, plus extra for greasing
• 3 tablespoon golden syrup, plus extra for drizzling
• 1 tablespoon fresh white breadcrumbs
• Splash brandy
• 175g golden caster sugar
• Zest 1 lemon
• 3 large eggs, beaten
• 175g self-raising flour
• 2 tablespoon milk

Method

1. Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.

2. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.

3. Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.