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Treacle pudding with vanilla custard

Don’t feel like making custard? Just serve this English comfort classic with thickened cream or ice-cream instead.

By Lisa Featherby
  • Serves 6 - 8
  • 20 mins preparation
  • 1 hr 45 mins cooking (plus chilling)
Treacle pudding with vanilla custard
Treacle pudding with vanilla custard

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.

Ingredients

  • 120 gm treacle, plus extra warmed, to serve (⅓ cup)
  • 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 milk (2/3 cup)
Vanilla custard
  • 1 vanilla bean, split, seeds scraped
  • 600 ml pouring cream
  • 300 ml milk

Method

Main
  • 1
    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).
  • 2
    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.
  • 3
    Turn hot pudding out onto a plate, drizzle
    with extra treacle and serve with custard