Treacle Sponge Pudding

treacle sponge pudding

Treacle Sponge Pudding

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An old-fashioned English steamed pud, Treacle sponge pudding is light and fluffy in texture, with a hint of ginger to its flavour. Traditionally, it is served with hot custard.
Servings: 4
Calories: 641


  • 4 oz flour
  • Pinch of salt
  • 4 oz fresh white breadcrumbs
  • Scant 1 tsp bicarbonate of soda
  • 4 oz shredded beef suet
  • 1 tsp spoon ground ginger
  • 2 oz soft brown sugar
  • 3 tbsp black treacle
  • 4 tbsp spoons golden syrup
  • 1 egg beaten
  • Milk to mix


  • Sift the flour and salt into a mixing bowl. Stir in the breadcrumbs, bicarbonate of soda, suet, ginger and sugar.
  • Warm the treacle and half the golden syrup and stir into the dry ingredients. Stir in the egg and enough milk to make a soft dropping consistency.
  • Grease the inside of a 900 ml (1 1/2 pint) pudding basin and put the remaining 2 tbsp of golden syrup into the bottom.
  • Pour in the pudding mixture and cover the top with greased greaseproof paper or foil. Make a pleat in the centre and tie on with string around the rim.
  • Place the basin in the top of a steamer or double boiler, or in a large pan of gently bubbling water, cover and steam for 1 1/2 to 2 hours, topping up the water level from time to time during cooking.
  • Remove the basin carefully from the pan. Discard the greaseproof paper or foil and turn the pudding out onto a hot serving plate or dish. Serve immediately.
Calories: 641 kcal
Carbohydrates: 83 g
Protein: 9 g
Fat: 29g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 544 mg
Potassium: 352 mg
Fiber: 2 g
Sugar: 43 g
Vitamin A: 59 IU
Vitamin C: 1 mg
Calcium: 150 mg
Iron: 5 mg
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