Nutmeg Treacle Pudding
The treacle nutmeg in this recipe melts to give you a lovely, rich topping. Everyone loves this as a Sunday treat and it can be made in advance too. Simply allow to cool in the basin, then when you’re ready to serve, microwave it on a medium power for 4 minutes to reheat.
6 people
90 minutes
20 minutes
Ingredients
- 1 tbsp Black Treacle
- 1 tbsp Brandy 350ml optional
- 1 - Double Cream lightly whipped, to serve
- 100 g Dried Figs roughly chopped
- 3 large Egg beaten
- 1 tbsp Fresh Breadcrumbs
- 1 portion Fresh Figs to serve
- 150 g Golden Caster Sugar
- 2 tbsp Golden Syrup plus extra for drizzling
- 1 - Lemon zest only
- 2 tbsp Milk
- 175 g Salted Butter softened, plus extra for greasing
- 175 g Self-Raising Flour
- 1 tsp SuperValu Ground Nutmeg
Method
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Use a small knob of butter to heavily grease a 1-litre pudding basin.
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Put the butter, sugar, dried figs, lemon zest, golden syrup, breadcrumbs, treacle, brandy, if using, and nutmeg in a large bowl and mix together until light and fluffy, then add the eggs gradually. Fold in the flour, then mix in the milk.
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Spoon the batter into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hours.
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Turn out onto a warmed serving dish. Serve with lightly whipped double cream and fresh figs and a little extra golden syrup drizzled over.
