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.
- 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)
- 1 vanilla bean, split, seeds scraped
- 600 ml pouring cream
- 300 ml milk
- 1Preheat 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
- 2Meanwhile, 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.
- 3Turn hot pudding out onto a plate, drizzle
with extra treacle and serve with custard