So I promised DH a yummy pudding for his birthday… 3 weeks ago [blush] So I thought I’d try making the Treacle Sponge Pudding recipe Antony Worrel Thompson gave on his mumsnet chat
3 tbsp Golden syrup
175g (6oz) unsalted butter, plus extra for greasing
1 tbsp fresh white breadcrumbs juice of 1 and a half lemons
175g (6oz) caster sugar
Grated zest of 1 unwaxed organic lemon
3 eggs beaten
200g (7oz) self-raising flour
About 3 tbsp milk
Custard or cream
1. Place the golden syrup in a buttered 1.2 litre (2 pint) pudding basin with the breadcrumbs and juice of half a lemon.
2. To make the sponge: place the butter and sugar in a bowl and gently cream the together until pale, using an electric whisk. Mix in the lemon rind and then slowly whisk in alternate spoonfuls of beaten egg and flour until both have been used up. Fold in reminder of the lemon juice and just enough milk for the mixture to drop easily from the spoon.
3. Spoon the sponge mixture over the syrup in the pudding basin. Cover with a circle of greaseproof paper, pleated in the centre to allow room for expansion while cooking. Place a double piece of buttered foil on top and secure with string, making a handle so that you can easily lift the basin.
4. Place the pudding on an upturned plate or saucer inside your slow cooker, and pour in enough boiling water to come two-thirds up the side of the basin. Cover and cook on high for 3 and a quarter to 4 hours, until the skewer comes out clean. Occasionally, as the water evaporates, top-up with boiling water.
5. Remove the pudding basin from the slow cooker and allow to cool slightly. Cut away the string and remove the foil and greaseproof paper. Invert the treacle sponge onto a serving plate, ensuring that all the syrup comes out from the bottom of the basin. Serve with cream or custard.
oooh even though I forgot to add the lemon zest, this was very very yummy – DD, DH & the ILs loved it.