Treacle Sponge Pudding
Have you ever stayed in a Pudding Bedroom? At Three Ways House Hotel, the Home of the Pudding Club in the English Cotswolds, you have Seven Pudding Club Rooms to choose from all themed to fantastic traditional puddings. For example, you can try the wacky Sticky Toffee Room, or indulge yourself in the Chocolate Suite (below) with organic chocolate shampoo, bath foam and delicious Fairtrade Divine Chocolate! Whether you stay overnight or just visit the Pudding Club for lunch, you will get the chance to try a host of traditional English Puddings from jam roly poly to treacle sponge. See: http://www.puddingclub.com/ for more details.
Talking of puddings, I fancy treacle pudding for supper tonight and this classic dessert is so adaptable, if you want to make a jam sponge instead, then simply use strawberry, raspberry, apricot or plum jam instead of the golden syrup.
Ingredients: (serves 4)
125g butter - softened and cut into cubes, plus extra for greasing
125g caster sugar
2 large eggs
125g self raising flour
8tbs golden syrup
- Grease a 900ml pudding basin or similar ovenproof pudding bowl.
- Beat the butter and sugar together in another bowl until really creamy, light and fluffy.
- Beat in the eggs, one at a a time, adding a little of the flour with the second egg. Fold in the rest of the flour
- Spoon 4tbs of golden syrup into the pudding basin, then pour the sponge mixture on top. Cover the basin with foil, making a pleat across the centre so the pudding can rise.
- Put the basin into a large saucepan, with boiling enough water to come about halfway up the side of the basin.
- Boil for 2 hours, adding more boiling water when necessary.
- Make some extra treacle sauce by heating 4tbs of syrup and 1tbs water in a small saucepan.
- Tip out the pudding on to a plate and pour the hot treacle sauce over the top.
- Serve with cream. ice cream, or (my favourite) hot custard.