Easy Steamed Treacle Sponge Recipe

Steamed treacle sponge is a classic British dessert, evoking warm, nostalgic memories with its rich, sweet, and sticky allure. This dessert, often served with custard or cream, is perfect for a comforting end to any meal.

Brief Description of the Recipe

Steamed treacle sponge is a traditional British pudding made with a light sponge cake mixture, steamed to perfection, and topped with a generous layer of golden syrup or treacle. Its moist texture and sweet flavor make it a beloved treat.

Cultural or Historical Context

This dessert harks back to the Victorian era when steamed puddings were a staple in British cuisine. Steaming was a popular cooking method due to its simplicity and the consistent results it provided. Treacle, a byproduct of sugar refining, has been used in British cooking since the 17th century and adds a distinctive, deep sweetness to the sponge.

Ingredients for the Steamed Treacle Sponge

• Golden syrup: 4 tbsp (100g)
• Unsalted butter: 175g, softened
• Caster sugar: 175g
• Self-raising flour: 175g
• Baking powder: 1 tsp
• Eggs: 3 large
• Whole milk: 2 tbsp
• Lemon zest: 1 lemon (optional for added zestiness)

Preparation Instructions

1. Prepare the Basin: Grease a 1.2-liter pudding basin with butter and pour the golden syrup into the bottom.
2. Make the Sponge Batter: In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
3. Combine Dry Ingredients: Sift the self-raising flour and baking powder together. Fold into the butter mixture gently to maintain the air in the batter.
4. Add Milk and Lemon Zest: Stir in the milk and lemon zest (if using) until the batter is smooth.
5. Fill the Basin: Spoon the batter into the prepared pudding basin over the golden syrup, smoothing the top.
6. Cover and Steam: Cover the basin with a pleated piece of baking parchment and foil, securing it with kitchen string. Place the basin in a large saucepan and add enough boiling water to come halfway up the sides of the basin. Cover the saucepan with a lid and steam for 1.5 to 2 hours, checking occasionally to add more boiling water if necessary.
7. Check and Serve: The sponge is done when a skewer inserted into the middle comes out clean. Carefully remove the basin from the saucepan, uncover, and invert the sponge onto a serving plate.

How to Store Steamed Treacle Sponge

• Storage: Allow the sponge to cool completely. Wrap it in cling film and store it in an airtight container. It can be kept at room temperature for up to 2 days.
• Reheating: To reheat, steam the sponge again for about 20 minutes or microwave individual slices for about 30 seconds until warm.

Nutritional Information

• Calories: 400 kcal per serving
• Carbohydrates: 60g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 9g
• Sugars: 40g
• Fiber: 1g
• Sodium: 200mg

FAQ about the Steamed Treacle Sponge

Q: Can I use treacle instead of golden syrup? A: Yes, treacle can be used for a deeper, more robust flavor.

Q: Can I freeze the steamed treacle sponge? A: Yes, wrap it well in cling film and foil, then freeze for up to 3 months. Thaw thoroughly before reheating.

Q: What can I serve with steamed treacle sponge? A: It is traditionally served with custard, but cream or ice cream also complement it well.

Original recipe by Mary Berry