Treacle Sponge Pudding

READY IN: 2hrs 15mins




  • In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
  • Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
  • To prepare the sponge, gently cream the butter and sugar together.
  • Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
  • Sift over the flour and gently whisk the mixture together.
  • Add just enough milk for the mixture to drop easily from a spoon.
  • Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
  • To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
  • Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
  • Cover and steam for between 1-3/4 to 2 hours.
  • Do not let the water dry out by continually topping up the water to the two-thirds mark.
  • Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
  • Place over a gentle heat and slowly bring to the boil.
  • In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
  • Remove the cream mixture from the heat and slowly stir it into the egg mixture.
  • Return the mixture back into the saucepan on a gentle heat.
  • Stir the custard continuously, until thick without allowing the mixture to boil.
  • If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
  • Cover with cling film to prevent a skin forming.
  • Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
  • Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
  • Serve with the custard.