Hand on heart, this is the best pudding I've made in years. It's like a butterscotch pudding but better, because it has a quadruple hit of caramel flavour – a caramelised dome, the pudding soaked AND glazed in treacle sauce, and extra sauce for serving. Too much sauce? Not a chance! Leftovers will keep for 5 days in the fridge but they must be warmed to serve!
Ingredients
120g (6tbsp) golden syrup
canola oil spray
ice-cream to serve
Treacle pudding batter
350g(2⅓cups) plain flour
12g(3 tsp) baking powder
½ tsp cooking salt
350g unsalted butter, softened
250g (1¼ cups, packed) brown sugar
60g (3tbsp) golden syrup
60g (3tbsp) treacle (see note)
6 large eggs (55-60g each), at room temperature
90ml (6tbsp)full fat milk
Treacle butterscotch sauce(makes 700ml)
60g(3tbsp) treacle
330g(1 cup) golden syrup
225g salted butter, cold, cut into 1cm cubes
1½ cups (375ml) thickened cream
Method
1. Spray a 2.2 litre pudding basin generously with oil (see note). Pour in 120g golden syrup (this creates an awesomecaramelisedcrown!).
2. To make the batter, whisk together the flour, baking powder and salt in a bowl. In the bowl of a standing mixer,a separate large bowl,beat the butter, sugar, golden syrup andtreacle for 2 minutes on medium highusing an electric beateruntil smooth and fluffy. Beat in half the eggs until incorporated – it may look a bit split butdon't worry, it will cometogether. Add half the flour mixture andbeat until justincorporated. Beat in remaining eggs and flour until incorporated, then add the milk and beat until the batter is smooth.
3. Scrape the batter into the prepared pudding basin then smooth the surface. Cover loosely with a sheet of baking paper then foil, allowing for the pudding to rise slightly above the rim of the basin. Tie a piece of kitchen string around the pudding basin in a cross as if you were tying a bow ona present, to make it easy to lift out of the pot.. Then tie another piece of kitchen string under the basin rim (this will hold the first string in place).
4. Placein a large pot ona trivet orscrunchedup balls of aluminium foilin the bottom of a large lidded pot and place the pudding basin on top, ensuring the bottom of the basin is lifted clear of the bottom of the pot. Pour freshly boiled water into the pot so it comes halfway up the basin. Bring the water to a gentle simmer over medium-low heat. Place the lid on the pot andsteam for 1 hour 45 minutes, topping up with boiling water if needed, or until a skewer inserted into the middle (through the foil) comes out clean. The pudding should rise just about level with the top of the basin.
5. Meanwhile, make the treacle butterscotch sauce.Pourthe cream into a small saucepan and bringingto a simmer over low-medium heat.to heat up until hot, butDon't let it boil. Remove and set aside. Warm the treacle and golden syrup in a large saucepan over low-mediumheat. Once the mixturestarts bubbling, let it simmer gently for 1 minute. Remove from the stove then, while whisking constantly, drop the butter cubes into the hot syrupone at a time. Once all the butter is melted and combined into the syrup, slowly pour in the hot cream, whisking constantly. Once the cream is incorporated, return the pan to medium heat and simmer for 2 minutesuntil it thickens into a thin syrupy consistency.
6.Remove the pudding from the pot and allow it to rest for 5 minutes. Uncover, then slice the top off level with the rim of the basin using a bread knife. Pour over ¼ cup of hot treacle butterscotch sauce. Leave to soak for 20 minutes.
7. Run a butter knife around the sides of the puddingthen invert basin onto a serving platter. If some pudding sticks to the basin, scrape and patch. It will be hidden by the sauce. Pour over about ¾ cupof the warmButterscotch Treaclesauce so it coats the pudding thickly all over. Serve warm with ice-cream and remaining sauce.
NOTES:
- Treacle is a dark, intensely flavoured caramel syrup, soyouwedon't need to use much.We use a larger quantity of golden syrup as it is more neutral flavoured.You couldalsosubstituteallthe treacle forwithgolden syrup, which will makethis taste more like a butterscotch pudding.
- Anyheatproofbowl can be used;check the manufacturer label.
- The treacle butterscotch sauce thickens as it cools. Use while hot to soak the pudding,then, when it hascooled slightly, pourover the pudding (it willcoatthe pudding better).
Serve with RecipeTin Eats' best ever roast beef and gravy recipeand ultimate Yorkshire puddings.
