Steamed treacle puddings

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Golden syrup is a yummy, sweet syrup of the treacle variety, popular in England and throughout the British Commonwealth, it can be replaced with a light corn syrup which will have a more subtle effect. Always use a hot spoon to measure out sweet syrups and honey, or most of it will stick to the spoon. Then it will stick to the kitchen bench. Then you. This is the real reason most of these puddings are known as sticky puddings.


  • 4 tbsp golden syrup
  • 140 g (5 oz) butter
  • 140 g (5 oz) soft brown sugar
  • 2 eggs
  • 2 tbsp milk
  • 140 g (5 oz) self-raising flour


Heat oven to 180°C (350°F). Butter four 200ml (7 fl oz) ovenproof moulds, and pour a tablespoon of golden syrup into each one.

Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Add milk and stir it in well, then add flour and stir in lightly, until the mixture is quite thick. Spoon the mixture into the pots until three-quarters full, and cover each one with buttered foil. Place in a baking tray of hot water and bake for around 45 minutes until the puddings rise, and spring back to the touch. Remove from oven, and rest for 5 minutes before removing foil and turning out the puddings carefully onto serving plates. Serve hot with pure cream or clotted cream.