Nigel Slater’s Steamed Spiced Treacle Pudding

Name: Nigel Slater’s Steamed Spiced Treacle Pudding
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 150g butter; 150g caster sugar; 2 eggs, large; 150g self-raising flour; ½ a tsp ground cinnamon; ½ a tsp ground ginger; Finely grated zest of a lemon; 2 tbsp milk; 2 tbsp golden syrup; 2 tbsp maple syrup

preparation 15 minutes
cook time 1 hour 30 minutes
Serves 4

Recipe taken from A Cook’s Book: The Essential Nigel Slater by Nigel Slater (4th Estate, £30)

Ingredients Method

150g butter
150g caster sugar
2 eggs, large
150g self-raising flour
½ a tsp ground cinnamon
½ a tsp ground ginger
Finely grated zest of a lemon
2 tbsp milk
2 tbsp golden syrup
2 tbsp maple syrup
Special Equipment:

Beat the butter and caster sugar until pale and thick. Break the eggs into a bowl and mix with a fork, then gradually introduce into the butter and sugar, beating all the time. Add the self-raising flour, the spices, grated zest and the milk.

Pour the golden and maple syrups into the bowl, then spoon in the mixture and cover with a lid or baking parchment and foil or muslin, tied tightly with string or a rubber band.

Steam for an hour and half, leave for 10 minutes, then remove the lid or covering and loosen the sides with a palette knife. Turn out and serve with extra warmed maple syrup and double cream.

Ingredients

150g butter

150g caster sugar

2 eggs, large

150g self-raising flour

½ a tsp ground cinnamon

½ a tsp ground ginger

Finely grated zest of a lemon

2 tbsp milk

2 tbsp golden syrup

2 tbsp maple syrup

Special Equipment:

Method

Pour the golden and maple syrups into the bowl, then spoon in the mixture and cover with a lid or baking parchment and foil or muslin, tied tightly with string or a rubber band.

Steam for an hour and half, leave for 10 minutes, then remove the lid or covering and loosen the sides with a palette knife. Turn out and serve with extra warmed maple syrup and double cream.