Brisbane’s Summit Restaurant Mt Coot-tha. Executive Chef Sam McCrystal’s recipe for STEAMED TREACLE PUDDING.
This easy to make, irresistible traditional pudding, could quickly become your family’s favourite dessert.
Try Sam’s recipe and let us know how well your steamed treacle pudding has turned out.
GOLDEN SYRUP 120ML
S.R FLOUR 350GR
BAKING POWDER 1.5 TSP
SOFTENED BUTTER 350GR
LARGE EGGS 6
BROWN SUGER 350GR
Grease 8 individual moulds with a little butter.
With an electric beater, cream butter and brown sugar. Once the mixture is pale, add the eggs, one at a time. Note (the mixture will look as though it has split )
Add sifted flour and baking powder to the mix and beat for a further two minutes on high speed.
Add golden syrup and treacle. Spoon mixture into the moulds up to ¾ full. Place the moulds in a deep dish and fill up to ¾ with hot water. Ensure not to cover the moulds with water. Cover the dish with greaseproof paper and then with aluminium foil. Bake in moderately hot oven for 30 minutes until the puddings are thoroughly cooked.
Plate up and decorate to your heart’s content and serve the desserts with warm custard, vanilla ice cream or cream. GOOD LUCK