Pete's mum's fail-proof treacle pudding

Pete's mum's fail-proof treacle pudding

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From
Have You Eaten
Serves
4
Photographer
Billy Law

The funny thing about this treacle pudding is there’s no treacle in it! This is a recipe from my partner Pete’s mum, and this is what she calls it back in England. Treacle or no treacle, she swears that it’s fail-proof. And to make life a little easier, the pudding is cooked in a microwave instead of by the traditional method of steaming it. It’s very important to turn the power of the microwave down, or you will end up with a dry, crumbly sponge — fit only for feeding the birds.

Ingredients

Quantity Ingredient
50g unsalted butter, softened
50g caster sugar
1 egg, lightly beaten
few drops vanilla essence, (optional)
100g self-raising flour
3 tablespoons skim or full-cream milk
90g golden syrup, plus extra to serve
30g macadamia nuts, toasted and roughly chopped

Method

  1. Beat the butter and sugar using a hand-held whisk until pale and creamy. Add the egg, vanilla and flour and whisk until smooth. Gradually pour the milk into the mixture, whisking until it forms a smooth batter.
  2. Grease a heatproof glass bowl or a 500 ml porcelain pudding basin. Put the golden syrup in the bowl, then pour the batter over the top. Gently tap the bowl on the kitchen bench to level the surface.
  3. Set the microwave power to medium–low (30% or 50%, according to the manufacturer’s instructions), and cook the pudding for 7 minutes, or until the centre of the pudding is still slightly moist. Leave to stand for 5 minutes before turning the pudding out onto a serving plate. Drizzle another spoonful of golden syrup over the top, then sprinkle with the macadamias. Serve with custard or vanilla ice cream.
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