Treacle Pudding with Clotted Cream (and by the way will you marry me)

Really we should be on a diet by now, and working off the Christmas excesses and all that, but all this ice and snow is not conducive to salads, and "health foods". A girl need something to keep the cold out, other than a Damart thermal vest. So here we go with the Treacle Sponge. But definately lettuce tomorrow. No really.

Ingredients for 4 large or 6 small helpings (what am I talking about, who has a small helping of Treacle Sponge)
6oz/125g self raising flour
1 teaspoon baking powder
4oz/125g soft butter
4oz/125g sugar - half caster, half soft light brown
2 large eggs
golden syrup about half a standard jar or tin depending on how much you like

Whizz everything except the syrup in the food processor until blended. You may need a spot of milk to get a nice soft consistency.
Grease a 2 pint/1 litre pudding basin (preferably the plastic kind that comes with a snap on lid).

Pour a good amount of syrup into the bottom of the basin, the amount will depend on the shape of your basin, but you do want a good inch/couple of cm depth.

 Spoon your sponge mix lightly on top. Snap on your plastic lid, or if you've lost it like me, you will have to make a foil or greaseproof paper lid and tie it on with string in the old fashioned way. Fiddly, but still works fine. Place the pudding basin in a saucepan of boiling water, so that the water comes about half way up the side of the basin and simmer gently for an hour and a half or so. Put a lid on the saucepan so you don't turn the kitchen into a sauna, and keep an eye on the water level, topping it up occasionally from the kettle if it needs it. Timing isn't crucial, and you can leave it steaming until you're  ready. If you have an Aga you can just put it in the bottom oven and leave it there for hours, until you are ready to serve and it will come to no harm.

Turn your pudding out onto a deep dish and have more warmed syrup on hand to pour over. Serve with  clotted cream.
So few people cook old fashioned steamed puddings any more, that if you learn the really very slight art of cooking one, you will find yourself in the useful position of pleasing all of the people all of the time.Pretty well everyone loves treacle pudding, especially men.  Indeed, should you be hoping someone will ask you to marry them, this is probably the best encouragement you could give them and if it doesn't ellicit the diamond ring/one knee scenario, you probably need to move on, girlfriend.


  1. This is great and I don't need an oven. But I do need a food processor or maybe I could just beat it hard for a long time?
    Aga? I'll have to go search that up.

  2. Hi Callie - You can certainly do it by hand, the way it was always done in the past, if you have a little hand mixer that would speed things up a bit, and an Aga is a big old cast iron range popular in country houses over here. I expect you have a similar thing with a different name.

  3. do you mean put it in the aga from the start to cook or once it's finished cooking on the hob?

  4. Bring it to the boil on the top of the aga then put it in the simmering oven for an hour or two


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