Pudding it simply

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Go to the recipe for baked treacle pudding

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.

By the way, if you’re visiting after seeing us on Market Kitchen, welcome. You can get CTK as a podcast in iTunes by clicking the purple thingy in the top right of the page. We’ve got an RSS feed too (down the bottom), or just keep visiting the site. All we ask is that you don’t forget to leave a comment.

Now get cracking on that pudding.

– Waz

Baked treacle pudding recipe

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
2 eggs
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.

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19 Responses to “Pudding it simply”

  • Thanks for the video.

    The pudding looks great, and you guys sure make it sound delicious. I’ll give it a try, although I don’t know where I can find golden syrup here in Portugal.

    And I’m sorry Waz, but I have to agree with Lenny on the lemon/lime issue. Lime would probably leave it too bitter and does not merge with butter as well as lemon.

    Which reminds me I should try making lime curd.

    Anyway, bye!

  • Yum! Thanks for the recipe, it looks wonderful!

    ps. I think lime would work

  • This looked great but I didn’t know what made it pudding? Is that just the name? Also, what is golden syrup? I couldn’t tell if it was just a sugar syrup or another name for something else that I wasn’t familiar with. Thanks!

  • ooh ooh, aahh! that thing looked just so delicious and probably is 5000 calories a slice. and finally i know what to do with that tin of syrup i brought back from a holiday in england. couldn’t one also put a bit of booze in? some cointreau or rum or brandy or how about madeira?

    anyway this is a great idea for the next dinner party. i’m running out of different desserts to serve to the same people. what fruit could one combine with that? fileted oranges, sauted pears or apples?

    why on earth don’t you like plum pudding? i made some for christmas and new years, from scratch following a time life recipe, you know, did it in summer, at least three months before serving, used four kinds of raisins and a LOT of brandy and so on.

    even if i say it myself – it was absolutely devine, such intense multilayered flavours, a wonderful texture. i reckon you should try some really good plum pudding. i agree, the ones you can get at a store (microwavable) aren’t very nice.

    thank you for a wonderful show! i’m so looking forward to making that pudding. by the way, how is your CTK enterprise coming along, making any money yet?

    oh, ps: those american syrups are really really liquid, while the english stuff really quite thick. maple or corn syrup would go up the sides of the bowl, when you drop the dough on it, i fear.

    ah, pps: lime is yummy, but also has a very strong flavour, that while also citrus-y is quite different from lemon. the pudding would probably taste quite nice as well with lime, though rather more modern, not as classic as with lemon. put in some rum and you’d have a caipirinha pudding.

    enough of my patronising tones already!

  • This does look really good. I just love watching you two. I wish it was a daily podcast. I just found it and have already watch them all.

    P.S. for those that don’t know, golden syrup is simmilar to honey. Corn syrup can also be used in place of.

  • Woz, liked you “at the zesty end of the orchard”. I like limes too, except the ones we get here in NZ are usually drier than a mouthful of Weetbix!

    Bring on the entertainment!

  • I love the Monkey T-shirt! It’s one of my favourite TV shows of all time! I am back in Adelaide now (after seven years of living in Amsterdam) and keep wishing that the ABC would bring it back!

    And the pudding looked fabulous too!

  • Just leaving a short note to tell you how much I love fergus hendersons cooking. My copy of Nose to Tail Eating is a battered old, sauce splashed, mess now and each time I look at it I am reminded of all the amazing meals that me, my partner and friends have shared. If you get the chance to visit st.Johns restaurant then be sure to try his bone marrow on toast with parsley salad. Its one of those food revelations. His new book Beyond Nose to Tail is out now and I am busy scuffing it up so that it matches its older brother. Funny how a short note can become a long one when you are enthusing about great cooking.
    Take it easy guys and have fun. Your doing a great thing here.

  • Just found this site on my media center pc, and I loved it. The show was informational, funny and made me hungry to try your recipe. I only have one tiny complaint. I Can’t find where the recipe can be found to print out and add to my recipe box. Thank you and please continue with the good work.

  • you guys sure bicker lots

  • Duh, isn’t “pudding” a kinda generic Brit term for dessert–like in that Pink Floyd song “if you don’t eat your meat you won’t get any pudding”, also, “Christmas pudding” and “plum pudding” which are often steamed. They’re usually a steamed cakey kind of thing like this (though this steams itself with the foil lid), not like American puddings with milk.

  • Janet,

    Golden syrup is very similar to corn syrup, i’m sure you could use it as a substitute.

  • k, that sounds like a stretch to me – I wouldn’t interchange corn syrup with golden syrup as a topping. it might stand a chance if you caramelised the corn syrup first though.

  • Golden syrup has a slightly burnt taste, in a good way (whereas treacle and molasses have a fairly burnt taste). Honey and corn syrup taste almost nothing like golden syrup, apart from having a similar texture. I couldn’t get CSR Golden Syrup recently and ended up with an English brand – it was tasteless :-(.

    Reminds me, it’s been ages since I made a steamed pudding, or even better comfort food – lemon delicious!

  • Thanks a lot for the recipe! Though I had to do some conversions. It turned out pretty good, I had ramekins so I used three of them, I also used a special Boysenberry syrup! It was delish! Thanks guys. but, I have a questions is a 100 grams of butter about a half cup? I want to make sure I got the right ratio!
    A MMM-mmm

  • Hi Becca, check this out:


    It’s a fantastic but little-known website where you can convert weight to volume, or vice versa, for quite a few different ingredients.

    According to the calculator, 100g of butter comes in just under half a cup.

    – Waz

  • I’m going to make this tomorrow for Thanksgiving, but I’m not easily close to a British goods store. I have both molasses and corn syrup. Which would be the preferable substitute for golden syrup? Thanks!

  • Hey Carl, hope your Thanksgiving went well. I would not have used corn syrup myself – and molasses would be a tad thick too. Jam of your choice is a great fallback if you can’t get a suitable syrup.

  • Thanks for the conversion site crash test kitchen! Now I can make all you guys’ recipes! Oh and the recipe I found it online in case some one wants it! Here is the address!

    Hope it helps,
    Thanks again Waz!

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