Steamed Treacle Pudding Recipe –
If you’re looking for a nostalgic dessert that embodies the warmth and comforting flavors of Ireland, look no further than my Classic Steamed Treacle Pudding. This recipe, passed down through generations, is a beloved treat that’s perfect for the colder months. Its rich, sticky texture and deep flavors of treacle syrup and ginger will transport you back to the heart of Irish kitchens, where simple ingredients come together to create something truly irresistible.
Steamed treacle pudding is an iconic dessert in the UK and Ireland, and it’s a must-try for anyone with a sweet tooth. The combination of dark brown sugar, golden syrup, and zesty orange creates a perfect balance of sweetness and spice. This pudding isn’t just a treat for the taste buds but also a delightful experience for the senses as it fills your kitchen with an inviting aroma during the steaming process.
Whether you’re preparing it for a festive occasion or a quiet evening at home, this pudding is bound to become a favorite in your recipe collection. The beauty of this dessert lies in its simplicity—yet it never fails to impress. If you’ve never tried treacle pudding before, you’re in for a treat. The technique may seem old-fashioned, but the result is undeniably delicious.
The Magic Behind Steamed Pudding: Understanding the Ingredients
The key to a perfect steamed treacle pudding is in the ingredients. Each one plays an important role in contributing to the flavor and texture. Let’s take a closer look at the primary components of this delicious dessert.
All-Purpose Flour: The Foundation of Your Pudding
Flour is the backbone of any dessert, and in this case, all-purpose flour ensures the pudding holds together while remaining light and fluffy. This versatile ingredient helps the batter rise and provides structure to the steamed pudding.
Dark Brown Sugar: Sweetness with a Deep Flavor
Dark brown sugar adds richness and a warm molasses flavor to the pudding, which pairs beautifully with the golden syrup. It also gives the pudding a slightly caramelized taste once it’s steamed, making each bite indulgent.
Ground Ginger: A Touch of Warm Spice
Ginger is the unsung hero of this recipe, offering a gentle heat that complements the sweetness of the sugars. It adds depth and complexity to the overall flavor profile. If you love the flavor of ginger, feel free to add a little more for an extra kick.
Baking Soda: The Leavening Agent
Baking soda works in tandem with the acidic ingredients to help the batter rise during steaming. It ensures the pudding becomes light and airy, giving it a soft texture that contrasts wonderfully with the sticky syrup.
Butter: The Secret to Tenderness
Cold butter is essential in creating the perfect crumbly texture in the batter. When rubbed into the flour mixture, it forms tiny pockets that give the pudding a tender, melt-in-your-mouth quality.
Egg: Binding and Enriching the Mixture
The egg serves two purposes: it binds the ingredients together and contributes to the pudding’s richness. It also helps the batter achieve a slightly custardy texture once steamed.
Whole Milk: For Creaminess and Moisture
Milk brings the batter together, providing the necessary liquid to form a smooth, pourable consistency. It also helps create a moist pudding that melts in your mouth with every bite.
Golden Syrup: The Essential Sticky Sweetener
Golden syrup is the heart and soul of a treacle pudding. It adds sweetness and helps create the sticky texture that coats the pudding. The syrup also infuses the entire dessert with a subtle, caramelized flavor that makes it utterly irresistible.
Vanilla Extract: A Subtle Touch of Flavor
While the golden syrup and brown sugar provide the primary sweetness, a dash of vanilla extract rounds out the flavor profile, giving the pudding a smooth, aromatic finish.
Orange: Zest and Juice for a Bright Kick
The zest and juice of a fresh orange brighten up the pudding, balancing the richness of the syrup and sugar. The citrus note gives the dessert a refreshing contrast to its deep, dark sweetness.
Steaming: The Perfect Cooking Method for Treacle Pudding
Unlike baked puddings, this recipe is steamed, which allows the pudding to cook slowly and evenly. Steaming ensures that the treacle syrup remains sticky and moist, giving the pudding its signature dense and tender texture. The result is a decadent dessert that stays perfectly moist and flavorful.
Now that we’ve explored the ingredients and the magic behind them, let’s move on to how you can recreate this Irish classic in your own kitchen.
Simple Steamed Treacle Pudding Recipe
Here’s a simplified version of the recipe so you can easily recreate this comforting dessert at home.
Ingredients:
1 ¼ cups (6 ¼ oz / 177 g) all-purpose flour
⅓ cup (2 oz / 57 g) dark brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
⅓ cup (2 ½ oz / 71 g) cold butter, cubed
1 large egg
⅔ cups (5 fl oz / 150 ml) whole milk
1 tablespoon golden syrup, plus extra for greasing
½ teaspoon vanilla extract
1 small orange, zest, and juice
Instructions:
Prepare the Pudding Basin: Grease a 1-liter pudding basin with butter, or alternatively, use a heat-resistant bowl. This will prevent the pudding from sticking during the steaming process.
Mix the Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, dark brown sugar, ground ginger, and baking soda. Stir everything together until evenly mixed.
Incorporate the Butter: Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry blender to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Combine the Wet Ingredients: In a separate bowl, whisk together the egg, whole milk, golden syrup, and vanilla extract. Add the zest of the orange and squeeze in the juice for a burst of citrus flavor.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until everything is well incorporated into a smooth batter.
Assemble the Pudding: Pour some extra golden syrup into the greased pudding basin (around 5 tablespoons). Then, pour the cake batter on top of the syrup, ensuring it’s evenly distributed.
Cover and Steam: Cut a circle of greaseproof paper and place it on top of the pudding basin. Cover it with a piece of foil and secure it in place with string. In a large pot, set up a steamer or place an upturned plate in the bottom of the pot. Pour enough boiling water into the pot to reach the base of the steamer. Steam the pudding for 1 ½ to 2 hours, topping up with water as necessary.
Serve and Enjoy: When the pudding is ready, carefully remove the parchment and foil. Turn the pudding onto a plate while it’s still warm so the sticky golden syrup layer remains intact. Serve immediately with crème anglaise or vanilla ice cream for the ultimate indulgence. Leftovers can be stored in the fridge for up to 3 days.
