20 aug

Treacle Pudding

Miss Elsie M Purvis, Bonshaw Branch

SERVES 8

150 g (1 cup) plain flour

1 teaspoon bicarbonate of soda

1 teaspoon salt

2 tablespoons butter

60 g (¹/₃ cup) caster sugar

90 g (¼ cup) treacle, warmed

250 ml (1 cup) milk

custard, to serve

Bring a large saucepan of water to the boil for steaming, placing a small heatproof plate upside down in the water to keep the pudding basin off the base of the pan. Grease and flour a 1.5 litre (6 cup) capacity pudding basin.

Combine the flour, soda and salt in a bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the sugar, treacle and milk and stir to mix well.

Spoon the batter into the basin, cover tightly and lower it into the boiling water. Steam for 2 hours, or until cooked through, adding more water to the pan as required.

Serve Treacle Pudding hot with custard.