Treacle sponge and custard Recipe

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2 hr 15 min

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.

More Recipe Ideas

Top Tip

For an extra treat, drizzle over 1tbsp golden syrup.