Nigel Slater’s Steamed Spiced Treacle Pudding

15 minutes prep, 1 hour 30 minutes cook
Serves 4
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
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.
Recipe taken from A Cook’s Book: The Essential Nigel Slater by Nigel Slater (4th Estate, £30)
Visit websiteGreat British Food Awards
Tasting videos

Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.

The best free from foods (that actually taste amazing)
From brownies to bara brith, we share some of our favourite free from foods that don't compromise on flavour.