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Treacle Sponge Pudding
Traditionally this classic sweet pudding is steamed in a saucepan but cooking in a microwave makes this a very quick and easy pudding to prepare. Take care of the hot syrup when turning out this scrummy pudding as it can be very hot! Serve treacle sponge pudding warm with custard or cream.
Ingredients
- 100g golden syrup
- 75g Wessex Mill Self Raising Flour
- ¼ tsp lemon rind, grated
- 75g caster sugar
- 75g suet or vegetarian suet
- 2 eggs
- 4 tbsp milk
- plus butter for basin
Equipment
- 1 x 1.2lt/2pt pudding basin
- plus parchment paper
- 1 x serving plate
- 2 x mixing bowls
Method
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Rub some butter generously around the inside of a 1.2lt/2-pint pudding basin.
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Cut a small circle of baking parchment and fit it into the base of the basin.
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Pour the syrup into the pudding basin.
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Measure the flour into a mixing bowl.
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Finely grate the lemon rind into the mixing bowl, add the sugar and suet and stir to combine.
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Crack the eggs into another bowl, add the milk, beat together then stir into the mixing bowl.
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Spoon the mixture over the syrup and smooth the top.
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Microwave for 6 minutes on full power then leave to stand for 5 minutes.
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To serve immediately, run a knife around the inside of the basin, put a warm serving plate over the top and turn everything upside down so that the pudding slips down onto the plate.
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OR to eat later, allow to cool completely then microwave on full power for 2 minutes and stand for 2 minutes before serving.
