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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice. | 2. Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside. | 3. To prepare the sponge, gently cream the butter and sugar together. | 4. Add the grated lemon rind and slowly whisk in the eggs, a little at a time. | 5. Sift over the flour and gently whisk the mixture together. | 6. Add just enough milk for the mixture to drop easily from a spoon. | 7. Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string. | 8. To steam the pudding: Place a small non-breakable saucer into the base of a large pan. | 9. Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin. | 10. Cover and steam for between 1-3/4 to 2 hours. | 11. Do not let the water dry out by continually topping up the water to the two-thirds mark. | 12. Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan. | 13. Place over a gentle heat and slowly bring to the boil. | 14. In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar. | 15. Remove the cream mixture from the heat and slowly stir it into the egg mixture. | 16. Return the mixture back into the saucepan on a gentle heat. | 17. Stir the custard continuously, until thick without allowing the mixture to boil. | 18. If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed. | 19. Cover with cling film to prevent a skin forming. | 20. Remove the treacle sponge from the pan containing the hot water and allow to cool slightly. | 21. Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin. | 22. Serve with the custard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
golden syrup	3	tablespoons		178.0	0.0	39.6	1.0
fine breadcrumb	1	tablespoon		178.0	0.0	39.6	1.0
lemon	1/2		juiced zested	0.6404	0.2058	0.0243	0.0066
butter	175	g	unsalted	997.5	45.8325	31.1675	84.0
caster sugar	175			178.0	0.0	39.6	1.0
egg	3		beaten	214.5	1.08	18.84	14.265
self raising flour	200	g		178.0	0.0	39.6	1.0
milk	3	tablespoons		44652.0	3498.96	2305.8	2393.64
double cream	450	ml		178.0	0.0	39.6	1.0
milk	300			44652.0	3498.96	2305.8	2393.64
egg yolk	6			328.44	3.6618	16.1772	27.0708
vanilla pod	1		reserved	178.0	0.0	39.6	1.0
caster sugar	4	tablespoons		178.0	0.0	39.6	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.