Treacle pudding with vanilla custard

AT A GLANCE

  • Serves 6 - 8 people

Don't feel like making custard? Just serve this English comfort classic with thickened cream or ice-cream instead. Or, for something different, drench it with milk for flavours reminiscent of Latin America's tres leches, or three-milks cake.

  • 120 gm (⅓ cup) treacle, plus extra warmed, to serve
  • 120 gm softened butter, plus extra for greasing
  • 120 gm caster sugar
  • 230 gm self-raising flour
  • 1½ tsp baking powder
  • 3 eggs, lightly beaten
  • 160 ml (2/3 cup) milk
  •  
  • Vanilla custard
  • 1 vanilla bean, split, seeds scraped
  • 600 ml pouring cream
  • 300 ml milk
01   Preheat oven to 150C. Pour treacle into a buttered 1.2-litre ceramic heatproof bowl or dish, or a pudding mould and set aside. Beat butter and sugar in an electric mixer until pale and creamy (2-4 minutes). Sieve flour and baking powder over butter, then add egg and milk alternately, a little at a time, and beat until smooth. Transfer to prepared dish, smooth top and cover directly with a round of baking paper. Cover with foil, secure with kitchen string to prevent water seeping in and place in a large roasting pan.Add enough boiling water to come halfway up the sides of the dish and bake until puffed and golden, or a skewer inserted withdraws with moist crumbs only (about 1¾ hours; add more water if necessary).
02   Meanwhile, for vanilla custard, place vanilla bean and seeds, cream and milk in a saucepan over medium heat and bring just to the boil. At the same time, whisk egg yolks and sugar in a bowl until very thick and pale. Carefully pour hot cream mixture over egg mixture, stirring continuously, then transfer to a clean pan. Cook, stirring continuously, over low-medium heat until mixture thickly coats the spoon (10-12 minutes). Strain into a bowl placed over ice and cool completely or serve the custard warm.
03   Turn hot pudding out onto a plate, drizzle with extra treacle and serve with custard

Topics:

ENGLISH (BRITISH/SCOTTISH/IRISH), RECIPE, DESSERT, VANILLA, WINTER

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Jun 2016

Jun 2016

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