Treacle Pudding & Custard
A classic British dessert featuring a sponge cake with treacle syrup, served with custard.
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- •200 grams Golden syrupor a 50/50 mix of light corn syrup and light molasses
- •2 Eggs
- •100 ml Oil
- •1 teaspoon Vanilla extract
- •100 grams Sugar
- •150 grams Floursifted
- •1.5 teaspoons Baking powderif using plain flour
- •0.5 teaspoon Salt
- •Custardto serve
- 1
Grease a pudding bowl with lard, butter, or oil and coat the sides with flour.
5 min
- 2
Weigh 200 grams of golden syrup and pour it into the greased bowl. Freeze for 30 minutes.
30 min
- 3
Preheat the oven to 170°C (338°F).
10 min
- 4
Beat the eggs, then add oil and vanilla extract.
5 min
- 5
Add sugar and mix well.
5 min
- 6
Sift in flour, baking powder, and salt. Mix until smooth.
10 min
- 7
Pour the batter into the bowl over the frozen syrup.
5 min
- 8
Bake for 50 minutes. Test with a cocktail stick; if it comes out clean, the cake is done.
50 min
- 9
Serve hot with custard.
5 min
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