Alive and Cooking

Steamed Treacle Pudding

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(Makes 12)

200g treacle
3 eggs
250g self-raising flour
100g melted unsalted butter
(Extra treacle for drizzling)


Whisk the eggs and melted butter together until combined and then whisk through the treacle.
Fold in the flour until combined with no lumps.

Line a muffin tray with 12 muffin liners.

Drizzle 1 tsp of treacle in each and top with a couple tbsp of the pudding mixture in each.

Place the muffin tray into a large roasting tray and half fill with water to create a water bath.

Cover with alfoil.

Place into a preheated oven at 180°C and steam for 15-20 minutes.

Tip upside down and serve with warm custard.

Steamed Treacle Pudding