Treacle steamed pudding with custard. Photo / Michael Craig
Serves 4-6
• 1 tbsp Lyle's treacle (available at specialty English produce shops)
• 3 tbsp Lyle's golden syrup
• 175g self-raising flour
• 1 rounded tsp baking powder
• 175g butter, softened
• Additional soft butter for the basin
• 2 eggs
• 75g Atora suet
• 175g brown sugar
1. Butter your pudding basin, then add
the golden syrup. Sift the flour and baking powder into a large bowl then add the softened butter, eggs, sugar and treacle. Beat for about 2 minutes until blended.
2. Spoon the mixture into the basin and level the top using the back of a spoon. Cover the basin with greaseproof paper and foil, leaving enough excess to fold down over the basin. Tie some string around the basin to secure the paper/foil lid and then in a loop over the top of the basin to use as handle to lift. Trim off the excess paper.
3. Place the basin in a pot and fill the pot with water to half-way up the basin. Bring the pot to simmer, place a lid on the pot and cook on a low heat for two hours. Check the water level every now and then and top up as necessary.
