Steamed Treacle Sponge Pudding

2 hours

Serves 6-8.

This recipe is from The Delia Collection: Puddings.

If the winter weather is getting you down or you're feeling grey or sad, I'm certain a steamed treacle sponge will put you right in no time at all.

It takes moments to prepare, will steam away happily all by itself without needing attention, and is the ultimate in comfort foods.

The Delia Online Cookery School: You can now watch how to make homemade custard in our video, just click the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

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Treacle Tactics!

Asked by: Joleen Hayes

Quite a number of Delia's cake recipes use black treacle. I have bought black treacle in the past, used it once and then have had no occasion to go to it again before it becomes out-of-date. Can I really not use it then - or is that just a ploy to get me to buy a new tin?

Answered by Lindsey: Hello, We keep it well beyond its best before date. If its sealed and kept in a cool dark place it keeps very well. Just check for any signs of deterioration before you use it. Best wishes Lindsey

Method

First of all butter the basin, then measure 3 tablespoons of golden syrup into it.

Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle. Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it's thoroughly blended. Now spoon the mixture into the basin and level the top using the back of the tablespoon. Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding.

Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting. Trim off the excess paper all the way round.

Now steam the pudding for 2 hours, checking the water level halfway through. To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top before taking it to the table. Serve with Proper Custard (see our Cookery School Video), or some well chilled crème fraîche.

Ingredients

1 tablespoon black treacle

3 tablespoons golden syrup

6 oz (175 g) self-raising flour

1 rounded teaspoon baking powder

6 oz (175 g) butter, softened

3 large eggs

6 oz (175 g) soft light brown sugar

To serve:

3 extra tablespoons golden syrup

custard or crème fraîche

Equipment

You will also need a 2 pint (1.2 litre) pudding basin, well buttered, a large mixing bowl, greaseproof paper and foil measuring 16 in by 12 in (40 cm x 30 cm), some string and scissors.