Treacle Suet Pudding with Orange Sauce
Calories: 489.9|Fat: 21.8|Carbohydrates: 67.1|Protein: 6.4
| 3 hours 15 minutes
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Enjoy the comforting warmth of Treacle Suet Pudding in Orange juice, a classic British dessert that soothes the soul. Not only on Christmas!
The term “treacle” in British cooking often refers to any syrup made during the refining of sugar, including golden syrup or molasses. In a treacle pudding, golden syrup is typically used instead of black treacle or molasses, giving the dessert its sweet, rich flavour. So, a small warning for non Brits, don’t expect any black treacle!
Why You’ll Like It!
- Inspired by Mary Berry
- Orange sauce.
- Just a few instructions
- Wait 3 hours of cooking … but what an AMAZING surprise!
For The Perfect Treacle Suet Pudding
Tips for securing the bowl with foil and string:
-
- Pour the mixture into a greased, heatproof bowl. Place a piece of foil over the bowl and make a pleat across the middle to allow for the pudding’s expansion during cooking. Butter the foil.
- Position the foil and paper, buttered-side down, over the top of the bowl. Secure tightly by tying string under the rim. Create a handle with another piece of string across the top of the foil. Trim any excess paper and foil.
- Place a trivet or metal jam jar lid in the bottom of a saucepan and fill halfway with water. Bring to a simmer. Lower the bowl into the saucepan and add more boiling water to reach halfway up the side of the bowl. Cover tightly and steam for the required time, ensuring the water remains at a simmer and topping up when needed.
What You Need
- Butter – Use butter or any oil for greasing
- Syrup – Use golden syrup or subs with honey.
- Flour – Use self-raising flour or plain flour and add 1 teaspoon of baking powder and a pinch of salt.
- Suet – Use vegetable suet or replace it with shredded or grated chilled butter.
- Breadcrumbs – Use fresh white breadcrumbs
- Sugar – Use caster sugar or replace it with brown sugar.
- Orange – Grate the rind of 2 oranges and squeeze the juice.
- Milk – Use full-fat milk or replace it with plant-based milk like soya milk for dairy-free dietary needs.
Storing the Treacle Pudding
- Leftovers – Allow it to cool completely before wrapping it tightly in plastic wrap, aluminium foil or an airtight container. Store it in the refrigerator for up to 3-4 days. When ready to serve.
- Reheating – To reheat the pudding use the microwave or steam it again until heated through.
How to Serve Treacle Pudding?
Warm the treacle pudding in the microwave or steam it until heated through. Then slice and place on serving plates drizzling orange juice over each slice.
For a more indulgent pudding, make custard and place it in a small jug for guests to pour over their pudding. I LOVE the tart with the sweet custard.
Enjoy your treacle pudding!
Health Info
- Calories: 489.9
- Sugar: 34.1
- Sodium: 421.1
- Fat: 21.8
- Carbohydrates: 67.1
- Fiber: 3.1
- Protein: 6.4
More Pudding Recipes:
Orange Syrup Suet Pudding
Servings 6 people
Calories 489.9kcal
Description
Enjoy the comforting warmth of Treacle Suet Pudding in Orange juice, a classic British dessert that soothes the soul. Not only on Christmas!
Equipment
- 1 900ml pudding bowl
Ingredients
- butter for greasing
- 90 ml golden syrup
- 125 g self-raising flour
- 125 g vegetable suet (or grated chilled butter) shredded
- 125 g fresh white breadcrumbs
- 60 g caster sugar
- 2 oranges grated rind
- 125 ml milk
SAUCE
- 2 oranges juice
- 90 ml golden syrup
Instructions
- Butter the bowl and pour in the golden syrup.
- In a separate bowl, mix flour, suet, breadcrumbs, sugar, and orange rind until combined. Add milk until you get a dropping consistency, then spoon into the bowl with the golden syrup.
- Cover the bowl with buttered parchment and foil, securing with string.
- Steam for about 3 hours, ensuring the water comes halfway up the bowl’s side. Top up with boiling water as needed.
- Turn out the pudding and serve with heated golden syrup and orange juice as a sauce.
Recipe Notes:
- Cooking Tips: Grease a heatproof bowl, add mixture, and cover with buttered, pleated foil. Secure with string, creating a handle. Steam in a saucepan with a trivet, keeping water at a simmer and topping up as needed.
- Storing: Cool completely, wrap tightly, and refrigerate for 3-4 days. Reheat in the microwave or steam until heated through.
- Serving: Warm, slice, and drizzle with orange juice. Serve with custard for extra indulgence. Enjoy!
- Butter: For greasing; can use oil.
- Syrup: Golden syrup or honey.
- Flour: Self-raising or plain with baking powder and salt.
- Suet: Vegetable suet or grated chilled butter.
- Breadcrumbs: Fresh white.
- Sugar: Caster or brown sugar.
- Orange: Rind and juice of 2 oranges.
- Milk: Full-fat or plant-based like soya.
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