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Treacle Pudding

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Treacle Pudding

A traditional British dessert with a light and golden sponge soaked in a sweet treacle syrup sauce. Golden syrup is a pale treacle (syrup extracted during sugar refinery).


  • 100 gm butter
  • 100 gm sugar
  • 2 eggs
  • 100 gm flour
  • 1 tsp baking powder
  • 4 Tbsp golden syrup

  • Sauce:
  • 4 Tbsp golden syrup
  • 2 Tbsp water


  1. Butter a 1/2 litre pudding basin.
  2. Cream butter and sugar together until light and fluffy.
  3. Gradually beat in eggs.
  4. Fold in the flour and baking powder. If dry, add one tbsp milk.
  5. Spoon four tbsp syrup into the buttered dish.
  6. Cover with sponge mixture.
  7. Seal bowl with butter paper and secure with string and foil.
  8. Steam for 40 minutes or bake at 190 degrees C for 30-40 minutes.
  9. Turn out onto a warm dish.

  10. For the sauce:
  11. Warm four tbsp of syrup and water together.
  12. Serve with the pudding.