A schooldays favourite ...
Ahh the memories. Treacle sponge made the proper way. Yes, I know you can do microwave, ten minute versions, but nothing beats the old fashioned steamed method. I’ve used Tate and Lyle golden syrup for this as its just, quite simply, the best brand by a country mile. The sponge itself is an easy, all in one batter mix. I normally just add use ground ginger in this recipe, but today I added some chopped crystallised ginger to the batter and it really elevated the whole thing.
You’ll need a 2 litre pudding basin for this and a large pan with a lid - or something you can use as a lid (foil works) for the steaming process.
2 cups SR flour
1/2 cup sugar
1 tsp baking powder
1 cup soy milk
1 tbsp apple cider vinegar
1/2 cup of either vegetable oil OR melted Vegan butter
1 tsp vanilla extract
1 tsp ground ginger (feel free to use a little more if not using crystallised ginger)
1/4 cup of finely chopped crystallised ginger (approximately)
5 tbsp golden syrup plus extra for pouring over the finished pudding
Extra butter for greasing the pudding bowl
Firstly prepare your pudding basin. Grease it well and line the bottom with a disc of baking parchment. Spoon in your golden syrup. Don’t worry too much about accurate measurement - a little more or less won’t affect the finished pud.
Prepare your steaming pan. If you don’t have a trivet, place an upturned saucer into the bottom of the pan. This is to keep the pudding basin away from the direct heat in the base of the pan. Your pan must be deeper than your pudding basin.
Measure out your soy milk and add the apple cider vinegar. Stir and leave for a couple of minutes.
In a large bowl place your flour, baking powder, sugar and ginger (both kinds if that’s what you’ve decided to go with).
Pour your milk mixture and either the vegetable oil or melted butter into the bowl, along with the vanilla extract, and mix together well. The batter is fairly thick but should still drop off the spoon when lifted. If it feels a little too thick, just add a touch more milk. Sometimes flour brands vary.
Pour your batter over the golden syrup scraping the bowl well so you aren’t tempted to sit on the kitchen floor wiping out the remainder with your fingers!!
Now we need to wrap up the pudding for the steamer. Take a sheet of baking parchment and fold a pleat into the centre of it (see pic 1 below). Then place over your pudding bowl and secure in place with string. You may need a second pair of hands for this if you’ve never done it before (see pic 2 below). Then tuck all the loose ends in with a sheet of foil. This helps to keep moisture out of the pudding while it cooks. Also prepare a folded sheet of foil to act as a handle to help remove the pudding if needed, once cooked (see pic 3 below).
Now place the pudding on top of the folded sheet of foil and bring the strips up to meet in the middle of the top of the pudding. Place your pudding into your prepared pan.
Boil the kettle and pour boiling water down the side of the pudding bowl, into the pan, until it comes approximately half way up the side of the bowl. Set the heat so that its on a rapid simmer. It doesn’t need to boil away madly, but you do need to keep it constantly ticking away.
Cover the pan and steam for 2 hours. Check it every so often just to make sure the water is still roughly halfway up the bowl. It shouldn’t drop very much at all. If you do top it up, make sure you use boiling water so as not to knock it off the simmer.
Once the 2 hours is up, turn out the heat and just let the pudding sit for about 20 minutes, lid off, just to allow it to settle and cool a little before removing from the pan.
Carefully remove the pudding, using the foil strip to help if you need to, and take away all the foil and paper wrapping. Just gently slide a blunt knife around the pud just to check that its clearing the sides. If you greased your bowl well enough it should be free. Place your serving plate over the top of the bowl and working confidently and quickly, flip the whole thing over. Use a tea towel if the bowl is still too hot to handle.
Remove the bowl and the piece of parchment paper. If you want extra syrup just gently warm some either on the stove top or in the microwave and pour over.
This is delicious served warm with either custard, cream or ice cream.
I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.