Best 3 Steamed Treacle Sponge Pudding Recipes
Steamed treacle sponge pudding is a classic British dessert that combines the rich flavors of molasses and steamed sponge cake. This comforting dish is perfect for a chilly day or a special occasion. The soft, moist sponge cake is infused with the sweet, caramel-like flavor of treacle, creating a dessert that is both satisfying and nostalgic. Whether you are a seasoned baker or a novice in the kitchen, this guide will provide you with the necessary knowledge and steps to create a perfect steamed treacle sponge pudding that will leave your taste buds delighted.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED TREACLE SPONGE PUDDING
If the winter weather is getting you down or you're feeling grey or sad, I'm certain a steamed treacle sponge will put you right in no time at all. It takes moments to prepare, will steam away happily all by itself without needing attention, and is the ultimate in comfort foods.
Categories Easy Entertaining Hot Puddings
Yield Serves 6-8. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 9
Steps:
- First of all butter the basin, then measure 3 tablespoons of golden syrup into it. Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle. Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it's thoroughly blended. Now spoon the mixture into the basin and level the top using the back of the tablespoon. Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding. Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting. Trim off the excess paper all the way round. Now steam the pudding for 2 hours, checking the water level halfway through. To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top before taking it to the table. Serve with Proper Custard (see our Cookery School Video), or some well chilled crème fraîche.
STEAMED TREACLE SPONGE PUDDING
Make and share this Steamed Treacle Sponge Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grease the bowl, and foil.
- Get your steamer prepared and start it heating.
- Put 3 Tbsp golden syrup in bottom of bowl.
- In a large bowl, sift flour and baking powder into it.
- Add butter, eggs, sugar and black treacle. Beat for 2 minutes with a hand mixer.
- Spoon mixture into greased bowl and level with the back of your spoon.
- To serve loosen pudding with a knife and invert onto a warm plate. Pour Extra 3 Tbsp golden syrup over top and serve with custard or creme' fraiche.
SCHOOLDAYS TREACLE SPONGE
A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h
Yield Serves 4 generously
Number Of Ingredients 10
Steps:
- Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
- Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
- Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.
Nutrition Facts : Calories 763 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.71 milligram of sodium
Steaming Techniques
1. Steam Basket: Use a steamer basket or a colander placed over a pot of boiling water to regulate the humidity and temperature needed for steaming cakes and pâtés.
2. Control and Stability: Achieve precise temperature control by using a steamer with a tightly closed top or a steamer basket that snugly covers the boiling water.
3. Steam Time: Test the steaming time by inserting a toothpick into the center of the cake or pudding; it should come out mostly clean.
4. Uncover Slowly: After steaming is complete, do not remove the cover immediately to prevent condensation from dripping back onto the cake. Let it cool slightly before serving.
Baking Techniques
1. Pan Size: Select a pan size that is large enough to allow the batter to rise without overflowing, yet not too large, as this may cause the cake to be too thin.
2. Baking Pans: Use light-colored pans for even cooking, as dark-colored pans may cause hot and cold areas, resulting in uneven cooking.
3. Parchment Paper: Place a layer of parchment paper on the bottom of the pan to prevent sticking.
4. Cooking Time: Cakes and breads should have a properly browned top and a toothpick should come out clean when testing for doness.
Unveiling the Decadence
1. Custard and Flour: Combine the cold butter and sugar until smooth, then mix in the eggs one at a time. Pour in the hot milk and syrup mixture, and finally, whisk in the tepung terivu. Baking powder, and salt.
2. Steaming and Baking: Pour the mixture into the prepared cake pan and cover it tightly with a parchment paper. Let it rest before proceeding with steaming.
3. Serving and Presentation: After steaming, transfer the cake to a serving plate and allow it to cool slightly. Serve at room temperature, drizzled with a sinfully delicious raspberry purée.
Conclusion: A Culinary Symphony
Embrace the culinary artistry of steamed and baked desserts. Let the moist, velvety softness of the treacke sponge transport you to culinary paradise, an ideal accompaniment to gatherings and special events. Indulge in the joy of homemade treats that exude richness and aromas that linger.
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