Treacle sponge and custard recipe

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makes: 1
Skill: medium
Cost: cheap
Cooking: 2 hr 15 min
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  • This classic British steamed pudding with vanilla custard is much easier to make than you might imagine. Tuck in!


    • For the pudding:
    • 175g (6oz) butter, softened, plus extra for greasing
    • 3tbsp golden syrup
    • 1tbsp black treacle
    • 175g (6oz) light brown sugar
    • 3 eggs, beaten
    • ½ lemon, zest only
    • 175g (6oz) self-raising flour
    • 1-2tbsp milk
    • For the custard:
    • 284ml pot double cream
    • 250ml (9fl oz) milk
    • Seeds from 1 vanilla pod
    • 5 egg yolks
    • 50g (2oz) caster sugar
    • 1tbsp cornflour


    • Grease a 1ltr pudding basin and drizzle in the syrup and treacle.

    • Cream sugar and butter together with a whisk until pale and fluffy. Add the eggs a bit at a time and beat well after each addition. Add the zest and flour, and gently fold to combine. Use the milk to loosen the mixture.

    • Pour into the prepared pudding basin and level. Cover with pleated greaseproof paper, then cover with foil and tie with string. Put in a pan of boiling water and steam for 2 hrs.

    • To make the custard, mix the cream and milk in a pan with the vanilla seeds and bring to a simmer. Whisk the egg yolks with the caster sugar and cornflour in a bowl. Whisk the hot milk into the bowl, then return to the pan. Over a low heat, stir until the custard coats the back of a spoon. If it starts to curdle, remove from heat and whisk until smooth.

    Top tip for making Treacle sponge and custard

    For an extra treat, drizzle over 1tbsp golden syrup.

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