Photography Andy Arnfield – The Gourmet Grocer
One of my favourite dishes growing up was the good old treacle sponge served with loads of creamy custard. In this recipe I have added raspberries, and a delicious chocolate cinnamon custard. This is a really heart warming winter dish which reminds me of my youth, I hope you enjoy it as much as I do. ;0)
1 tablespoon black treacle
3 tablespoons golden syrup
1 punnet fresh raspberries
175g self-raising flour
1 rounded teaspoon baking powder
175g butter, softened
3 large eggs
175g soft light brown sugar
First of all butter the basin, then measure 3 tablespoons of golden syrup into it and then followed by a punnet of fresh raspberries reserving a few for decoration later. Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle.
Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it’s thoroughly blended.
Now spoon the mixture into the basin and level the top using the back of the tablespoon. Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding.
Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting.
Trim off the excess paper all the way round.
Now steam the pudding for 2 hours, checking the water level halfway through.
To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top and decorate with the reserved raspberries.
Chocolate Cinnamon Custard
500 ml (2 cups)
1 vanilla bean, split lengthwise and seeds scraped
4 egg yolks
1 tbsp cornflour
55 g (¼ cup) caster sugar
50g 70% dark chocolate
1 tsp ground cinnamon
Makes 2½ cups
Standing time 15 minutes
Combine the milk, cinnamon vanilla bean and seeds in a saucepan over medium heat, until simmering. Remove from the heat, cover and set aside for 15 minutes. Remove the vanilla bean.
Beat the egg yolks and cornflour in a bowl with an electric mixer. Add the sugar and beat until pale and thick.
Reheat the milk back to simmering point. Pour hot milk mixture onto the egg yolks, whisking continuously. Return to a clean saucepan add chocolate. Cook over low heat for 8 minutes, stirring, until the mixture thickens and coats the back of a spoon. Cool.
Adapted from a recipe by Delia Smith