Treacle Sponge Pudding (Paul Hollywood Recipe)
Treacle sponge pudding is just one type of steamed pudding which is popular in the UK. Paul Hollywood’s recipe is solid and will give you delicious results.
Where do I begin? Of course I want to tell you all about this delectable treacle sponge pudding (dessert), but I also want to make sure you know about The Great British Bake Off (The Great British Baking Show).
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I don’t want you don’t miss it, especially all of you Downton Abbey and Mrs. Patmore fans!
When I was at the BBC Good Food Show in Scotland this past October, I was very fortunate to meet not only Mary Berry, but also Paul Hollywood (yes, that really is his name). He is the co-host, along with Ms. Berry, of the Great British Bakeoff, which is literally the most popular show that’s been on BBC! Someone who watches the show in the UK asked me, “Are his eyes really that blue?” and the answer is, “Yes! They really are.”
Living so close to the Hollywood sign, I had an idea. I couldn’t resist the urge to take Paul’s book, and the treacle sponge pudding which I made from his book and pose for a photo in front of the sign. Unfortunately, there were what seemed like millions of tourists trying to get near the sign that evening.
By the time I got there, the sun was setting. However, I knew where to go to get a great shot, very close to the sign, that none of the tourists knew about. I must admit I felt rather smug!
I want to tell you that you simply must tune in to PBS on December 28th (tomorrow) to see the first episode of The Great British Bake Off, which will be called The Great British Baking Show, here in the US. If you like cooking shows, you’re going to love this one!
I watched an episode when I was in Scotland, and understood what the craze was all about. Not only that, if you’re a Downton Abbey fan (and if you’re not, you should be) you’ll already be in front of the telly when it comes on as The Great British Baking Show is set to air right before DA, after the premiere tomorrow.
Now, let’s get to Paul Hollywood’s Treacle Sponge Pudding! It’s similar to one of my favorite desserts, Sticky Toffee Pudding. However this pudding is steamed, not baked. Steaming is not nearly as popular in the US as it is in the UK, but once you have a pudding basin (bowl), it’s so easy!
This recipe is from Paul’s latest book, Paul Hollywood’s British Baking, which I am in love with at the moment! Do you ever look at a cookbook and want to make EVERY SINGLE RECIPE? Well, that’s how I am with Paul’s latest book. Every recipe is fantastic and it’s filled with gorgeous photo.! I was a lucky girl and Paul actually gave me a signed copy!
Paul Hollywood’s Treacle Sponge Pudding
slightly adapted from Paul Hollywood’s British Baking cookbook serves 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- golden syrup (found in British specialty shops and Amazon) -substitute maple syrup or honey but the flavor will be different
- molasses (black treacle)
- unsalted butter
- sugar
- eggs
- all purpose flour
- baking powder
Special equipment: 1 liter pudding basin (bowl) (I like Mason Cash), kitchen string
Directions
Butter the pudding basin and put 3 tablespoonfuls of the golden syrup (or maple syrup/honey) in the bottom of the bowl.
Next, put the rest of the syrup, treacle, butter, sugar, eggs, flour and baking powder into a large mixing bowl and beat slowly. Increase the speed and beat for 2 minutes, scraping the sides of the bowl with a spatula at least once. Pour the batter into the pudding basin, on top of the syrup.
Tear a piece of parchment paper and aluminum foil, large enough to cover the top of the bowl, and go halfway down the sides, and place the foil on top of the parchment. Create a pleat down the center, so that the sponge will have space to expand when cooking.
Place the paper and foil over the pudding basin, then tie some string under the lip of the bowl, leaving extra string to tie over the top to form a handle, tying it on the opposite end. It seems complicated, but really isn’t.
If you don’t have a steamer (I don’t), then just place a rack, or even some crumpled aluminum foil on the bottom of a large pot and put enough water to come half way up the bowl. Place the bowl in the pot and cover tightly with a lid to steam for 1 1/4 hours (checking to add more water if needed).
Once the pudding is ready, carefully remove it from the pot/steamer, cut the string then run a long knife along the side of the bowl to loosen the pudding. Finally, place a plate on top of the bowl and carefully invert the pudding onto the plate and remove the bowl.
Ta dah! You’ve just made Paul Hollywood’s treacle sponge pudding! Serve it with homemade custard or heavy (double) cream (in the US, heavy whipping cream needs to be slightly whipped).
Do you watch the Great British Bake Off?
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Paul Hollywood's Treacle Sponge Pudding and The Great British Bake Off Comes to the US!
Special Equipment
- 1 1 liter pudding basin (bowl) (Mason Cash)
- string
Ingredients
- 7 Tbsp golden syrup (see notes)
- 1 Tbsp molasses (black treacle)
- 3.5 oz unsalted butter softened
- ⅓ cup + 1 Tbsp sugar
- 3 large eggs
- ¾ cup + 1 Tbsp all purpose flour
- 1 ½ tsp baking powder
Instructions
- Butter the pudding basin and put 3 Tbsp of the golden syrup (or maple syrup/honey) in the bottom of the bowl.
- Put the rest of the syrup, treacle, butter, sugar, eggs, flour and baking powder into a large mixing bowl and beat slowly, then increase the speed and beat for 2 minutes, scraping the sides of the bowl with a spatula at least once. Pour the batter into the pudding basin, on top of the syrup.
- Tear a piece of parchment paper and aluminum foil, large enough to cover the top of the bowl, and go halfway down the sides, and place the foil on top of the parchment. Create a pleat down the center, so that the sponge will have space to expand when cooking.
- Place the paper and foil over the pudding basin, then tie some string under the lip of the bowl, leaving extra string to tie over the top to form a handle, tying it on the opposite end. It seems complicated, but really isn't.
- If you don't have a steamer (I don't), then just place a rack, or even some crumpled aluminum foil on the bottom of a large pot and put enough water to come half way up the bowl. Place the bowl in the pot and cover tightly with a lid to steam for 1 1/4 hours (checking to add more water if needed).
- Once the pudding is ready, carefully remove it from the pot/steamer, cut the string then run a long knife along the side of the bowl to loosen the pudding. Place a plate on top of the bowl and carefully invert the pudding onto the plate and remove the bowl.
- Ta dah! You've just made Paul Hollywood's Treacle Sponge Pudding! Serve it with custard or heavy (double) cream (in the US, heavy whipping cream needs to be slightly whipped).
Notes
- For best results use a scale. Weighing is much more precise.
- Lyle's Golden Syrup can be found in British specialty shops and Amazon - you can substitute maple syrup or honey, but the flavor will be different
Nutrition
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I’m really disappointed that the cooking time for this recipe was drastically different to what was actually needed. At 1hr 15min my puddong still raw and a batter consistency. Was there a typing error? I did think that it was quite a short steaming time for a pudding, most of a similar size steam for closer to 2 hours if not longer.
Sorry for my delay in responding, but I’m currently traveling in Europe, Taryn. I’m not able to double check against Paul’s recipe at the moment, but will do so when I get home. I honestly don’t think there is an error though. Did you cook it longer?
Nope, it’s correct, Taryn, not sure why yours was so raw.
Whats missing from the recipe is that the water you put into the pot should be boiling – you dont put in cold water and bring it to the boil – that could be where things went wrong….
Hi Gerry, I’ve made many steamed puddings and 1. I’ve never done that 2. I wouldn’t recommend doing that because there’s a good chance of getting burnt by the steam and the water and 3. The time it takes to boil that amount of water would NOT make the pudding be cooked properly, so I disagree, sorry.
Ive made this and the cooking time is correct.
What no salt ??? Every desert needs salt- I just added a pinch- 1/4 teaspoon- but can’t believe that
Pau; did not put it in the original recipe !!
Just add some salt, Peter.
The recipe calls for unsalted butter , so why would he then add salt ? It doesn’t need salt.
Salt is normally added to baked goods, Chris.
I’m pleased for you meeting him and getting a signed book, however I must address a couple of things. Firstly The Great British Bake Off is now leaving the BBC for C4. Hollywood has stayed on for the money, Berry has stayed with the BBC for even more money. Now what irks me most about this show is Mary Berry is a decrepit old has been, she had her day 30 years ago…now she’s back earning millions, partly paid for by my TV License fees. At 81 I’m disgusted this woman is still on air while we should be watching the up and coming young chefs who are spearheading the phenomenal new trends in modern British cooking. Where are the new Gordon Ramsey’s, Jamie Oliver’s, Gary Rhodes, James Martins?, no we have an 81 year old cooking cup cakes. And Hollywood…THE most false person on the planet. Failed businessman, left creditors with a £262.000 bill in 2013, signed his £800.000 house over to a friend so he wouldn’t lose it, a love rat who cheated on his wife and got caught, now the 50 year old is chasing round after the 25 year old daughter of another friend! I’m urging everyone who listens to boycott the BBC shows Berry is involved in and next years Bake Off with Hollywood.
SHAUN Edmonds. Lay off Mary Berry she is great yes she may be 81 years old but she cooks for real families not like some chefs.
My son is a chef and always praises Mary.
Wow, I missed that lovely comment from Shaun, G Knight. Let’s just let it be and his words will speak for themselves. None of us are perfect and I’m quite sure there are some people in his life that would love to cast the first stone as he’s done with Paul and Mary.
I have met both of them and have nothing bad to say about them. They were both very down to earth, kind and both know their way around a kitchen! That’s what I’m going to judge them on. Thanks for speaking up!