{"id":3741,"date":"2024-01-18T17:04:29","date_gmt":"2024-01-18T17:04:29","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3741"},"modified":"2024-02-09T21:32:17","modified_gmt":"2024-02-09T21:32:17","slug":"treacle-pudding","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/treacle-pudding\/","title":{"rendered":"Treacle Pudding"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Treacle Pudding<\/span><\/h2>\n
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A simple steamed syrup sponge, treacle pudding is guaranteed to please. Steam traditionally or microwave in 5 minutes.<\/span>
<\/div>Treacle Pudding is a very traditional British dish.<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Angela Hartnett, from Christmas Kitchen — BBC Food<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> oz<\/span> (180g) unsalted butter<\/span> softened, plus extra for greasing<\/span><\/li>
  • 3<\/span> tbsp<\/span> golden syrup<\/span><\/li>
  • 6<\/span> oz<\/span> (180g) plain flour<\/span><\/li>
  • 3<\/span> tsp<\/span> baking powder<\/span><\/li>
  • 3<\/span> free-range eggs<\/span><\/li>
  • 6<\/span> oz<\/span> (180g) demerara sugar<\/span><\/li>
  • 1<\/span> tbsp<\/span> black treacle<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Grease a 1\u00be pints (1litre) pudding basin with butter. Put the golden syrup in to the bottom of the basin.<\/span><\/div><\/li>
    • In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined.<\/div><\/li>
    • Pour the mixture into the basin and cover with a piece of greaseproof paper.<\/div><\/li>
    • Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.<\/div><\/li>
    • Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2\u00bc hours, topping up the water as necessary.<\/div><\/li>
    • To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.<\/div><\/li>
    • Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      To cook in the microwave, spoon the mixture into the pudding basin until three-quarters full, then smooth the surface with the back of a spoon. Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. The pudding is done when a skewer inserted into the centre comes out clean. Leave to stand for five minutes, before turning out onto a deep plate and remove the basin.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3738,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[366,1598,184,2336,697,1712],"tags":[],"class_list":["post-3741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-british","category-bryans-favorites","category-dessert","category-microwave","category-stove-top","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/treacle_pudding_80920_16x9.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3741","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3741"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3741\/revisions"}],"predecessor-version":[{"id":3742,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3741\/revisions\/3742"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3738"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}