This classic British steamed pudding with vanilla custard is much easier to make than you might imagine. Tuck in!
- For the pudding:
- 175g (6oz) butter, softened, plus extra for greasing
- 3tbsp golden syrup
- 1tbsp black treacle
- 175g (6oz) light brown sugar
- 3 eggs, beaten
- ½ lemon, zest only
- 175g (6oz) self-raising flour
- 1-2tbsp milk
- For the custard:
- 284ml pot double cream
- 250ml (9fl oz) milk
- Seeds from 1 vanilla pod
- 5 egg yolks
- 50g (2oz) caster sugar
- 1tbsp cornflour
Grease a 1ltr pudding basin and drizzle in the syrup and treacle.
Cream sugar and butter together with a whisk until pale and fluffy. Add the eggs a bit at a time and beat well after each addition. Add the zest and flour, and gently fold to combine. Use the milk to loosen the mixture.
Pour into the prepared pudding basin and level. Cover with pleated greaseproof paper, then cover with foil and tie with string. Put in a pan of boiling water and steam for 2 hrs.
To make the custard, mix the cream and milk in a pan with the vanilla seeds and bring to a simmer. Whisk the egg yolks with the caster sugar and cornflour in a bowl. Whisk the hot milk into the bowl, then return to the pan. Over a low heat, stir until the custard coats the back of a spoon. If it starts to curdle, remove from heat and whisk until smooth.
Top tip for making Treacle sponge and custard
For an extra treat, drizzle over 1tbsp golden syrup.