We’ve been cooking up a few videos for the Word of Mouth food blog, as we’ve mentioned before. Here’s another one, where we make a gorgeous and failsafe baked treacle pudding by Fergus Henderson of St John restaurant, London.
OK, straight away you North Americans are asking “What’s treacle?” Basically it’s a sugar syrup, lighter than molasses but heavier than golden syrup. These days you’re likely to find golden syrup used in its place, as with this recipe. I guess pancake syrup (not maple) as found in the US/Canada is fairly similar.
If you’re unsure about what to use, just substitute a jam of your choosing. I’d be willing to bet that pancake syrup would also work, but be guided by your own tastes.
Also, it uses self-raising flour, which cannot be found in some jurisdictions, so instead try half a teaspoon of baking powder (NOT BAKING SODA!) to every 100 grams of regular flour.
Lenny and I had this Fergus pud just before Christmas, and it’s a fitting alternative to Christmas pudding/plum pudding, which we both hate, pretty much.
With so much syrup involved you’d think it would come out sickly-sweet, but the relative blandness and doughiness of the pud itself, the lemon zest and the fattiness of the cream cut through the sugary bit (I’ll never make a restaurant reviewer). That’s what I reckon anyway.
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Now get cracking on that pudding.
You’ll need a 500ml pudding basin and some tinfoil (aluminium foil) for this recipe.
100g self-raising flour
softened butter for greasing
100g softened butter
100g caster sugar
zest of one lemon
6 tbsp golden syrup
Preheat the oven to 200C/400F. Grease a 500ml pudding basin with butter. Cream the 100g butter and sugar together.
Mix one egg into the butter and sugar, then stir in one dessertspoon of the flour. Mix in the other egg, then add the lemon zest. Fold in the rest of the flour and a pinch of salt.
Pour the golden syrup into the pudding basin, then spoon the batter on top, smoothing it out a little bit.
Take a piece of foil a couple of inches bigger than the diameter of the pudding basin, grease one side, then fold it in half with the buttered sides together. Take the top half and, about an inch from the middle fold, fold it back again. You now have a piece of buttered tinfoil with a fold in it. Place the foil over the basin, buttered side down, and tie it on with a piece of kitchen string.
Bake it in the oven for 35-40 minutes until the sponge is cooked. Serve warm with cream or ice cream.