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Dorothy's Treacle Pudding

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Dorothy's Treacle Pudding

by Shoegal14
from Doncaster, South Yorkshire

Recipe Story

I was about 6 years old when my Grandmother taught me how to make this dish, it was the first thing I learnt to cook, and so began my lifelong love of persuing my culinary heritage. My Grandfather worked down the mine and we would make this for pudding on Sunday. My two children were both given this as babies and it is still our family's favourite sunday lunchtime pudding recipe

Servings:

Serves 6 - 8

Level of difficulty:

Easy

Ingredients


4 0z Self raising flour
4 oz golden caster sugar
4 oz butter
1 large fresh egg
Golden Syrup (according to taste)
Few drops of best quality vanilla essence.

This an be increased to 6 oz of ingredients and 2 eggs if a larger pudding is needed.

Method


1) Cream the butter and sugar together. As a child I did this as holding the bowl towards the open fire to make it light and fluffy!
2)Add the egg/s, and vanilla essence and then the flour and fold carefully, mixing well.
3)Having buttered the bowl add the golden syrup in the botton and then carefully place the pudding mixture over the top
4) seal the bowl with foil and an elastic band and steam for 2 - 3 hours.

Serve with homemade fresh custard.
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