Treacle pudding

Ingredients

• Softened butter, for greasing
• ½ cup treacle or golden syrup, plus extra for drizzling
• 200 g vegetable suet, roughly grated
• 200 g caster sugar
• 200 g plain flour
• 2 tsp baking powder
• Salt
• 3 eggs
• 1 tbsp lemon zest
• 2 tbsp milk
• Custard or vanilla ice cream, to serve

Resting time: 5 minutes

Instructions

1. Grease a 1 litre pudding steamer (with a lid) with butter, then pour in the treacle (or golden syrup) and set aside.
2. In the bowl of a stand mixer with the paddle attachment fitted, combine the suet and sugar and beat on medium-high speed for 3-4 minutes, or until creamy. In a separate medium bowl, combine the flour, baking powder and a pinch of salt. Add three spoonfuls of the dry mixture to the stand mixer and mix for 30 seconds.
3. Add the eggs to the stand mixer bowl, one at a time, mixing well and scraping the sides of the bowl after each addition, then remove the bowl from the stand mixer. Use a spatula to gradually fold in the remaining dry mixture with the lemon zest and milk to form a thick batter.
4. Bring a large saucepan (with a lid) of water to the boil. Spoon the pudding batter into the prepared pudding steamer, then cover and place into the simmering water, ensuring the water only comes up halfway up the sides of the pudding steamer. Cover the pan and steam for 1½ hours. Remove the pudding from the pan and allow to cool for 5 minutes before turning out onto a serving plate.
5. Drizzle with a little extra treacle or golden syrup and serve with custard or ice-cream.

Photography by Jiwon Kim.

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