Treacle Suet Pudding with Orange Sauce
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.
Notes
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.