Steamed Treacle Pudding

Louiie Victa
Louiie Victa
November 19, 2021
A classic dish originating from the United Kingdom, steamed treacle pudding or treacle sponge is an easy dessert to prepare in the Anova Precision Oven. This sponge pudding uses two forms of treacle — dark (a.k.a. molasses) and light (a.k.a. golden syrup). It is traditionally served with a custard or with golden syrup poured on top. Notes: If you can't get golden syrup, you can use dark corn syrup as an alternative. In this recipe, you will also need a (2-pint or 1.2L) traditional pudding mold, which is available either in metal or ceramic forms. I used a metal pudding form with a lid, which steamed the pudding pretty fast. If using a ceramic form, check the center with a skewer and adjust time accordingly.
Prep Time
Cook Time
Steamed Treacle Pudding
4 (1)
3 Tbsp
golden syrup (see note), plus more for serving
170 g (1 cup plus 6 Tbsp)
self-rising flour
1 tsp
baking powder
170 g (12 Tbsp)
unsalted butter, softened, plus more for greasing the mold
170 g (1 cup minus 1 Tbsp)
light brown sugar
3 large
1 Tbsp
black treacle (see note)

1. Preheat the Oven and Prepare Pan

Thoroughly grease a pudding mold (see note) with butter. Pour the golden syrup into the bottom of the mold.
Preheat the Oven and Prepare Pan
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear

2. Assemble Pudding

In a large mixing bowl, sift together the flour and baking powder. Add the butter, sugar, eggs, and black treacle. With an electric mixer, beat the mixture until well-blended, 2 to 3 minutes.
Assemble Pudding

3. Fill Mold

Spoon the mixture into the pudding mold and level the top with a spatula. Cover with parchment paper. If your mold has a lid, cover the parchment with the lid. If not, cover with a sheet of foil and tie onto the mold with kitchen string. Trim off excess.
Fill Mold

4. Steam

Transfer to the oven and cook until a skewer inserted into the center comes out moist, but does not have underdone batter clinging to it, about 1 hour. If not done, continue cooking and checking the doneness every 10 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear
01:00 Timer

5. Rest and Serve

Let rest in the mold until cool enough to handle. When ready to serve, loosen the pudding all round using a thin metal spatula, invert it on to a warmed plate, and pour an additional 3 tablespoons of syrup over the top. Serve with custard or crème fraîche.
Rest and Serve
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