Steamed Treacle Pudding

Louiie Victa
Louiie Victa
December 21, 2020
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 and light, the light version being known as golden syrup. It is traditionally served with a custard, or with golden syrup poured on top. Treacle is also known as molasses in the US. If you can't get either molasses or treacle then you could use golden syrup or dark corn syrup as an alternative. In this recipe, you will also need a traditional pudding mold, also known as a basin (2 pint / 1.2 liter) 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.
Serves
6
Prep Time
00:20
Cook Time
01:00
Steamed Treacle Pudding
0
4
Ingredients
1 Tbsp
Black Treacle
3 Tbsp
Golden syrup
6 oz
Self rising flour
1 tsp
Baking powder
6 oz
Butter, softened
3
Large eggs
6 oz
Light brown sugar
Parchment, foil and string if your pudding form doesn’t have a lid
Steps

1. Butter pudding mold

Butter pudding form well and measure 3 tablespoons golden syrup into it.
Butter pudding mold

2. Preheat Oven

Set Oven to 300F 100% steam.
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear

3. Assemble Pudding

In a large mixing bowl, sift flour and baking powder. Add eggs, softened butter, sugar and dark treacle. With an electric mixer, beat the mixture for about 2-3 minutes until it’s thoroughly blended.
Assemble Pudding

4. Fill pudding mold

Spoon mixture into pudding basin and level the top with the back of a spoon. Place a sheet of parchment as well as a sheet of foil on top with a pleat in the center and tie the sides with a string. Trim off excess foil and parchment.
Fill pudding mold

5. Steam pudding in Oven

Bake in Oven at 300F, 100% steam for about an hour. Check for doneness by inserting a skewer. Pudding should be moist, but should not look underdone and cling to the skewer. If not done, return to Oven and keep checking for doneness in 10 minute increments.
Steam pudding in Oven
Sous Vide Mode: Off
Steam: 100%
Temp: 300°F
Heat: Rear
01:00 Timer

6. Serve

When done take out of Oven and rest until cool enough to handle. 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 over the top. Serve with custard or creme fraiche.
Serve
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