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)
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