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Nigel Slater’s Steamed Spiced Treacle Pudding

  • Time preparation 15 minutes
  • cook time 1 hour 30 minutes
  • Serve Serves 4

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

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.

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