desserts - hot recipe:

steamed treacle pudding

ingredients

mixture 01:
butter 50 gm
egg 1 pc
cream 20 ml
salt ½ tsp
golden syrup 450 gm
breadcrumbs 200 gm
lemon 1 pc

mixture 02:
flour - plain 220 gm
mixed spice 1 tbs
baking soda 2 tsp
suet 220 gm
eggs 2 pc
milk 565 ml
lemon 2 pc

production

mixture 01

1. Make a beurre noisette over a medium heat, strain into a jug and leave to cool
2. Pour 230g of golden syrup into a pan and heat gently until liquid and stir the beurre noisette into the warmed golden syrup
3. Put the egg, cream and salt in a bowl, and whisk until combined
4. Pour the buttery syrup into the egg and cream mixture
5. Stir in the breadcrumbs, then the lemon zest and juice. Mix well.
6. Grease pudding bowl with softened butter, then spoon approximately 1 tbsp golden syrup into the base

mixture 02

1. Mix all the dry sponge ingredients together with the suet in a bowl
2. Beat in the eggs and milk, whisk in the remaining mixture 01 until well combined
3. Add 50ml of lemon juice and the zest of the 2 lemons (the mixture will begin to fizz as the baking soda is activated)
4. Spoon into pudding bowl, three-quarter filling it to allow for the pudding to rise
5. Place on lid
6. Steam for 90 minutes

chef notes:

To steam the puddings:

• Place the pudding bowl in a large saucepan of water (water must only come half way up the side of bowl)
• Bring the water to a boil
• Place on a tight fitting lid
• Allow to simmer gently with the lid on, topping up the water every 20 minutes or as required
  

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