recipes

Treacle pudding with butterscotch sauce

This recipe comes from Rick Stein – I found it in the March 2007 Delicious magazine.

Ingredients

For the sponge pudding

For the buttersctoch sauce

Method

  1. Grease a 1.2litre pudding basin. Cream the butter, add the sugar and beat until pale and fluffy. Add the treacle. Slowly beat in the eggs, adding a spoonful of flour with the last addition. Gently fold in the rest of the flour.
  2. Spoon into the pudding basin and level. Cover with a pleated sheet of buttered foil and tie in place. (I use silicone bands – much easier!)
  3. Put the pudding on an upturned saucer in the base of a large pan. Fill the pan with about 5cm water. Bring to the boil, reduce to simmer, cover and steam for up to two hours, checking the water level now and then.
  4. Meanwhile, to make the butterscotch sauce, put the butter, sugar and syrup into a pan and warm over a low heat, stirring occasionally, until all the sugar is dissolved. Stir in the cream before serving.
  5. Uncover the pudding, run a knife round the edge and turn out onto a plate. Pour over some butterscotch sauce and cut into wedges. Serve with the rest of the sauce and hot custard (yuck) or cream (yum!).