Treacle Pudding

Treacle pudding defies baking law. The name itself is a misnomer in the U.S.; it’s more of a cake than a pudding, and the cake isn’t even baked—it’s steamed in a basket. But in the U.K. and Ireland, where this classic British dessert is beloved, “pudding” is the word for dessert, and this treacle pudding is definitely an after-dinner affair.

A treacle pudding consists of a sponge cake that’s been steamed rather than baked. Steaming cakes is a pretty common technique across the pond—see spotted dick or plum pudding for other examples—as it makes the cake so moist that it’s best eaten with a spoon instead of a fork.

The cake is flavored with molasses and treacle, a golden syrup that’s used in the U.K. and Ireland in desserts like a treacle tart. After the sponge cake has been steamed with its sticky-sweet syrup, cut yourself a serving and pour warmed Devon custard all over. Once you’ve tried it, treacle pudding might just become your new favorite Christmas dessert.

Ingredients for Treacle Pudding

• Flour and baking powder: Self-rising flour is common in the U.K., but not so common in the States (unless you’re from the South). To combat this, we use all-purpose flour and 1 teaspoon of baking powder to mimic self-rising flour.
• Brown sugar: With its caramel-molasses flavor, brown sugar pairs perfectly with golden syrup and molasses in this recipe for treacle sponge pudding.
• Butter: Cube one stick of butter, and keep it in the fridge until you’re ready to use it. You’ll cut the butter into the dry mixture, and it’s best to do so when the butter is cold.
• Egg: Take your egg out of the fridge 30 minutes before starting this treacle pudding recipe so it can come to room temperature. This will help your egg blend into the batter better and create a solid emulsification.
• Whole milk: Whole milk makes the richest, most flavorful treacle pudding, but you can use 2% or skim milk if desired.
• Golden syrup: Also known as light treacle, golden syrup is a liquid sweetener made from sugar, water and citric acid. You can use honey in a pinch, but golden syrup is worth searching for, even if you have to buy it online.
• Molasses: You can use dark or light molasses if you have a preference, but I recommend light molasses so you only taste a hint of this bold ingredient.
• Vanilla: Vanilla extract rounds out any prominent flavors and melds them together into one harmonious dessert.
• Devon custard: This British delight is a viscous custard sauce that’s similar to creme anglaise. It’s perfect when poured on top a serving of treacle sponge pudding.

Directions

Step 1: Prep the bowl

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Grease a 2-quart oven-safe glass bowl and set it aside.

Step 2: Cut in the butter

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In a large bowl, stir together the all-purpose flour, brown sugar, baking powder and salt. Cut in the butter until the mixture is crumbly.

Editor’s Tip: Bakers, you know this one! It’s similar to cutting the butter into the flour when you’re making pie dough.

Step 3: Make the batter

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In another large bowl, beat the egg, whole milk, 1 tablespoon of golden syrup, 1 tablespoon of molasses and the vanilla extract until well-combined, two to three minutes. Add the wet ingredients all at once to the dry ingredients and stir just until moistened.

Step 4: Add the treacle topping to the bowl

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Pour the remaining 2 tablespoons of golden syrup and the molasses into the prepared glass bowl. Use a spoon to coat the bottom 3/4 of the bowl with the syrup and molasses.

Spoon the pudding mixture into the bowl. Cover the bowl with storage wrap, then tightly wrap it with foil.

Step 5: Steam

Place a steamer basket inside a large pot. Fill the large pot with water, all the way to the bottom of the steamer basket. Bring the water to a boil.

Carefully place the pudding bowl in the steamer, and secure the lid on the pot. Reduce the heat to a simmer. Steam until the pudding is set, 1-1/2 to 2 hours. Carefully remove the pudding bowl from the pot, and let the pudding sit for 5 minutes. Remove the foil and storage wrap.

Step 6: Invert and serve

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Place a plate on top of the bowl, then flip the bowl to transfer the pudding to the plate. Serve the treacle pudding warm with Devon custard.

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Treacle Pudding Variations

• Add baking spices: Ground ginger is especially traditional in treacle pudding. To enliven the pudding even further, add some freshly grated nutmeg. Ginger and nutmeg are classic Christmas flavors.
• Brighten it with orange: This treacle pudding has a lot of rich, heavy flavors going on. Add some orange zest to the batter to brighten things up. I love using oranges in my winter baking. That’s when they’re in season!

How to Store Treacle Pudding

Let your treacle pudding cool completely to room temperature, then store it in an airtight container. It can be kept refrigerated for up to four days.

Can you freeze treacle pudding?

Yes, you can freeze treacle pudding. Allow it to cool to room temperature, then wrap it in two layers of storage wrap, followed by a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be frozen for up to four months. Let it thaw overnight in the fridge the night before you plan to serve it.

Treacle Pudding Tips

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How should you serve treacle sponge pudding?

This holiday dessert is best served hot with some warmed Devon custard (or creme anglaise) poured on each serving. Vanilla ice cream, homemade whipped cream or clotted cream can be used instead, but they’re not as traditional.

What is the flavor of treacle?

Golden treacle tastes sweet and light, and black treacle is much darker and bittersweet. However, both types of treacle are thick and sticky, like molasses or honey.

What is the difference between treacle pudding and sticky toffee pudding?

Although treacle pudding and sticky toffee pudding sound similar, they’re actually quite different due to their sweeteners and baking methods. Treacle pudding is sweetened with treacle and brown sugar, whereas sticky toffee pudding is sweetened with dates, sugar and a toffee sauce. Sticky toffee pudding is baked, while treacle pudding is normally steamed.