| | Treacle and ginger steamed pudding
Treacle and ginger steamed pudding
Treacle and ginger steamed pudding 4.3-5 9
  • Calories: 1967 kj
  • Fat: 24g
  • Carbohydrates: 32g

How to Make:

  1. Grease a 6-cup (1.5L) capacity pudding basin with butter. Drizzle half the treacle in the base of the basin.
  2. Use an electric mixer to beat the butter, sugar and remaining treacle in a medium bowl until pale and creamy. Add the eggs, one at a time, beating between each addition. Add the flour, ginger, cinnamon, cloves and nutmeg and stir to combine. Add the sour cream and glace ginger and stir to combine. Spoon mixture into the prepared basin and smooth the surface with the back of a spoon.
  3. Place a 40cm square of foil over a 40cm square of baking paper. Fold a pleat in the centre. Place over the pudding, paper-side down. Secure with kitchen string.
  4. Place a heatproof saucer in the bottom of a large saucepan. Fill with enough boiling water to reach half-way up the side of the basin. Place over high heat. Lower the basin into the water. Bring to the boil. Reduce heat to medium and cook, tightly covered, replenishing the boiling water if necessary, for 1 1/2 hours or until the pudding is cooked through when tested with a skewer. Remove from heat and set aside for 5 minutes to cool slightly.
  5. Use rubber gloves to turn the pudding out onto a serving plate. Cut into wedges and serve immediately with vanilla ice-cream or custard, if desired.
Time for preparing:
90 min.


  • 1/3 cup (80ml) treacle
  • 125g butter, softened
  • 1/3 cup (70g) brown sugar
  • 3 eggs, at room temperature
  • 1 1/4 cups (190g) self-raising flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup (60g) sour cream
  • 1/4 cup (50g) crystalised or glace ginger, coarsely chopped
  • Vanilla ice-cream or custard, to serve