Treacle Sponge Pudding Dateless Sticky Toffee Pudding Recipes

Steps:

• butter 2 pint pudding basin or medium mixing bowl - anything that will take heat.
• Put the 3 tablespoons of golden syrup (corn syrup) at the bottom of pudding basin/bowl.
• sift flour and baking powder into a large bowl.
• Add all other ingredients (except to serve obviously) and beat with electric mixer - or ALOT of strength and a large fork. Mix until everything is combined ( roughly two mins using mixer).
• Now this is the part which sounds complicated but it's very easy in practice.
• Get a layer of grease proof paper and place a layer of foil on top - original instructions called for a pleat, i didn't but it made no difference.
• Cover the top of the pudding basin/bowl with the foil on top. Tie string around it to secure paper and foil then trim excess.
• In a large deep saucepan poor previously boiled water from kettle to save time - fill it roughly half way up. and place pudding in pan .
• Put on medium heat until water goes up to boil again then turn to very low heat.
• Place lid on top of saucepan. Steam for 2 hours.
• now this is the beauty of it. Often when serving hot deserts by the time everyones seated and ready - if your previously got the desert out its cold or if you left it in the oven overcooked. The pudding can joyfully go on steaming until your ready for it without any harm - i think it's virtually impossible to oversteam it on such a low heat although I could be wrong.
• Sand castle time! untie string and take of foil and paper. get a palette knife to loosen edges place pudding upside down onto a previously warmed plate and wallah your pudding is ready.
• If you want, as I've put in the ingredients list you can serve with a variety of things but it doesn't actually need anything as it's lovely and moist and sweet as it is.

Steps:

• In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
• Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
• To prepare the sponge, gently cream the butter and sugar together.
• Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
• Sift over the flour and gently whisk the mixture together.
• Add just enough milk for the mixture to drop easily from a spoon.
• Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
• To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
• Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
• Cover and steam for between 1-3/4 to 2 hours.
• Do not let the water dry out by continually topping up the water to the two-thirds mark.
• Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
• Place over a gentle heat and slowly bring to the boil.
• In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
• Remove the cream mixture from the heat and slowly stir it into the egg mixture.
• Return the mixture back into the saucepan on a gentle heat.
• Stir the custard continuously, until thick without allowing the mixture to boil.
• If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
• Cover with cling film to prevent a skin forming.
• Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
• Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
• Serve with the custard.