Mary Berry’s Treacle Sponge Puddings are a traditional British dessert that brings together the comforting flavors of a warm, spongy cake and the rich, deep sweetness of golden syrup. This dessert is a modern twist on a classic British treacle pudding, with the texture of a light, airy sponge and the satisfying depth of flavor from the syrup. The beauty of this dish lies in its simplicity, yet it’s incredibly indulgent, perfect for a cold winter’s day or as a decadent treat after dinner.
Treacle Sponge Pudding is made by steaming or baking a soft sponge cake that’s soaked with golden syrup, a sweet and thick syrup made from sugar, which provides both moisture and flavor. Mary Berry’s version is known for its light, fluffy texture, which contrasts beautifully with the gooey, syrupy base that forms at the bottom of the dish. It’s a dessert that’s comforting and nostalgic, offering the perfect balance between the sweetness of the syrup and the fluffiness of the sponge.
What sets Mary Berry’s version apart is her attention to detail, ensuring the right balance of sweetness and texture, making her recipe one of the most beloved versions of this dish. It’s often served warm, making it even more irresistible when paired with custard, cream, or ice cream for a truly indulgent experience.
Mary Berry’s Treacle Sponge Puddings Recipe
Ingredients Needed
To make Mary Berry’s Treacle Sponge Puddings, you’ll need a selection of simple yet key ingredients. Here’s a breakdown of the components that create this delicious dessert:
- Golden Syrup (or Treacle) – This thick, amber-colored syrup is the key ingredient that gives the pudding its characteristic sweetness and rich flavor. Golden syrup is preferred in this recipe, but black treacle (which is darker and more bitter) can also be used for a slightly more robust flavor.
- Butter – Adds richness and moisture to the sponge. Make sure to use softened butter so it can easily blend into the batter.
- Caster Sugar – This finely ground sugar helps create a smooth texture in the sponge. It dissolves easily, ensuring a light and airy sponge.
- Self-Raising Flour – This flour is essential to creating the fluffy texture of the sponge. It contains baking powder, which provides the lift the batter needs to rise.
- Eggs – Eggs bind the ingredients together and provide structure to the cake, making it light and fluffy.
- Milk – Adds moisture and helps to create a smooth, silky batter. The milk also ensures that the sponge remains soft and tender.
- Vanilla Extract – For a subtle hint of flavor that complements the sweetness of the syrup without overpowering it.
- Baking Powder – If you don’t have self-raising flour, baking powder can be added to all-purpose flour to ensure the sponge rises properly.
Equipment Needed
To make Mary Berry’s Treacle Sponge Puddings, you will need the following equipment:
- Steaming Pudding Basin – Typically, treacle sponge puddings are steamed, and the pudding basin is the perfect vessel to hold the batter while it cooks. Choose one that has a good-fitting lid to ensure the pudding steams properly without any moisture escaping.
- Large Mixing Bowl – For combining the ingredients of the sponge. Make sure it’s large enough to mix everything without spills.
- Electric Hand Whisk or Stand Mixer – While you can mix the ingredients by hand, an electric whisk will help achieve a smooth, airy batter without too much effort.
- Wooden Spoon or Spatula – For folding the ingredients together and ensuring a smooth mixture.
- Measuring Cups and Spoons – Precision is key to getting the right balance of ingredients, so having accurate measurements is important.
- Large Saucepan or Steamer – If you’re steaming your pudding, you’ll need a large saucepan or steamer that can comfortably hold the pudding basin and allow the steam to circulate evenly.
- Aluminum Foil – This is often used to cover the top of the pudding basin during steaming, helping to trap moisture and prevent the pudding from drying out.
Instructions To Make Mary Berry’s Treacle Sponge Puddings
Now that you have your ingredients and equipment ready, here’s how you can create Mary Berry’s Treacle Sponge Pudding:
- Prepare the Pudding Basin: Start by greasing the inside of your pudding basin with butter to prevent the pudding from sticking. Pour a generous amount of golden syrup into the bottom of the basin-around 4-5 tablespoons should suffice. This syrup will create the sweet, sticky layer at the bottom of the pudding.
- Make the Sponge Batter: In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This will take around 3-5 minutes with an electric whisk. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the Dry Ingredients: Sift the self-raising flour and baking powder (if using) into the bowl with the wet ingredients. Fold them in gently with a spatula or wooden spoon, adding the milk a little at a time. This will help create a smooth, lump-free batter.
- Transfer to the Pudding Basin: Carefully spoon the batter into the prepared pudding basin on top of the golden syrup. Smooth the top with the back of a spoon, making sure it’s evenly distributed.
- Cover and Steam: Cut a piece of baking parchment or aluminum foil to fit over the top of the pudding basin. Cover the basin tightly with the foil, securing it around the edges. Place the basin in a large saucepan or steamer, adding enough water to come halfway up the sides of the basin. Cover the pan with a lid and bring the water to a gentle simmer. Steam the pudding for about 1.5 to 2 hours, or until a skewer inserted into the center comes out clean.
- Serve: Once the pudding is cooked, carefully remove it from the steamer or saucepan and let it rest for a few minutes. Run a knife around the edges of the pudding to loosen it from the sides of the basin, then turn it out onto a plate. The golden syrup will have created a beautiful, sticky sauce on the bottom of the pudding, which will now flow over the sponge.
- Enjoy: Serve the treacle sponge pudding warm with custard, cream, or ice cream for the perfect finishing touch.
Tips And Tricks
- Soften the Butter: Make sure your butter is at room temperature before starting. This will help it cream more easily with the sugar and ensure a smooth batter.
- Don’t Overmix: When adding the dry ingredients, fold them in gently to avoid overworking the batter. Overmixing can lead to a denser sponge.
- Ensure Even Steaming: If steaming, make sure the water doesn’t boil too aggressively-gentle steaming ensures the pudding cooks evenly without drying out. Keep an eye on the water level throughout cooking, topping it up with boiling water if needed.
- Golden Syrup Alternatives: If you don’t have golden syrup, you can use light treacle, but the flavor will be richer and more intense. Alternatively, you can use maple syrup for a more unusual twist.
- Freezing: If you want to make the pudding in advance, you can freeze it after it’s cooked. Once cooled, wrap it tightly and freeze. To reheat, simply steam it again until warmed through.
Mary Berry’s Treacle Sponge Pudding is a quintessentially British dessert that marries the sweetness of golden syrup with the light fluffiness of a sponge. Its rich, comforting flavor and warm, gooey texture make it a favorite for cold evenings and family gatherings. With simple ingredients and straightforward instructions, it’s an easy yet impressive dessert that can be whipped up with minimal fuss. Whether served with a generous helping of custard, fresh cream, or a scoop of vanilla ice cream, this pudding is sure to delight any sweet tooth.
Easy Recipe Variations For Mary Berry’s Treacle Sponge Puddings
Mary Berry’s iconic Treacle Sponge Pudding is a warm, comforting British dessert that has stood the test of time. Its rich, golden syrup filling and light sponge make it a beloved treat for many. However, there are many ways to tweak and personalize this classic dessert to suit various tastes and dietary preferences. Here are some easy and delicious variations to try:
1. Treacle Sponge With A Twist Of Fruit
For a fruity twist, you can incorporate seasonal fruits like apples, pears, or berries into the pudding. To do so, simply layer slices of fruit at the bottom of your ramekins before pouring the sponge batter on top. The fruit will soften and caramelize during baking, adding an extra layer of sweetness and tartness that perfectly balances the rich treacle.
- Apple and Cinnamon Treacle Sponge: Combine diced apples with a sprinkle of cinnamon and a dash of lemon juice. This adds a warm, aromatic touch to the pudding.
- Mixed Berry Treacle Sponge: For a lighter, fresher option, consider using a mixture of raspberries, strawberries, and blackberries. The natural tartness of the berries contrasts beautifully with the sweetness of the treacle.
2. Vegan Treacle Sponge
Making Mary Berry’s Treacle Sponge vegan is relatively easy. You can replace the eggs with a plant-based alternative like chia seeds or flaxseeds. For the butter, swap it for a dairy-free margarine or coconut oil. You can also use non-dairy milk like almond, oat, or soy milk to keep it fully vegan. These substitutions will yield a soft and fluffy sponge, maintaining the rich flavor of the traditional dessert.
- Egg Substitutes: Use 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water for each egg. Let the mixture sit for a few minutes to form a gel-like consistency.
- Butter Substitutes: Dairy-free margarine or coconut oil will give you the same moist texture as the traditional butter.
3. Treacle And Chocolate Pudding
For chocolate lovers, a simple addition of cocoa powder or melted chocolate to the sponge batter will give the dessert a rich, indulgent twist. To do this, fold 2 tablespoons of cocoa powder into the dry ingredients before mixing. Alternatively, melt 50g of dark chocolate and stir it into the batter before pouring it into the pudding dish. The combination of treacle and chocolate creates a deep, velvety flavor that’s perfect for those who want to elevate this classic.
4. Treacle Sponge With A Nutty Crunch
Adding a nutty element to the pudding can introduce a pleasant contrast to the soft, moist texture of the sponge. Finely chopped nuts such as pecans, walnuts, or hazelnuts can be sprinkled on top of the batter before baking, allowing them to toast and infuse the pudding with a warm, toasty flavor.
- Hazelnut Treacle Sponge: Hazelnuts pair particularly well with the deep sweetness of treacle. Finely chop them and scatter on top of the sponge batter before baking for a crunchy, nutty finish.
5. Treacle Sponge With A Lemon Zest Infusion
For a lighter, zesty variation, you can add lemon zest or even a bit of lemon juice to the sponge batter. The tangy citrus cuts through the richness of the syrup, providing a refreshing contrast. Lemon pairs beautifully with the treacle, adding an unexpected but delightful brightness to the dish.
- Lemon and Treacle Sponge: Add the zest of one lemon to the batter for a fresh citrus undertone that complements the deep treacle flavor. You can also drizzle a little lemon syrup on top for an extra zing.
These easy variations allow you to experiment with flavors and textures, making Mary Berry’s Treacle Sponge even more versatile for different occasions and tastes. Whether you’re adding fruit, going vegan, or enhancing with chocolate and nuts, these simple modifications keep the spirit of the original dessert alive while making it your own.
Storing Leftovers
Treacle Sponge Pudding, like many warm, rich desserts, is best enjoyed fresh from the oven, but it can still make for a delightful treat in the days after. If you happen to have leftovers (which can sometimes be hard to come by!), here’s how to store and reheat it to maintain its fluffy, moist texture:
1. Storing Treacle Sponge In The Refrigerator
To keep your treacle sponge fresh, let it cool completely before storing it. Once cooled, cover it with a piece of cling film or store it in an airtight container to keep it from drying out or absorbing other fridge odors. Stored in the refrigerator, the pudding will last for up to 3-4 days.
2. Freezing Treacle Sponge
Treacle Sponge can also be frozen if you want to keep it for a longer period. Wrap individual servings tightly in plastic wrap or place them in airtight containers or freezer bags. For extra protection, wrap them in foil before placing them in a freezer-safe bag. When frozen, the pudding will stay good for up to 3 months. To defrost, let it thaw in the refrigerator overnight, and then reheat before serving.
3. Reheating Leftovers
To reheat your leftover treacle sponge pudding, you have a couple of options:
- Oven: Preheat your oven to 150°C (300°F), and cover the pudding with foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.
- Microwave: Place a portion of the pudding in a microwave-safe dish and cover it loosely with a microwave-safe lid or damp paper towel. Heat on medium for 1-2 minutes, checking every 30 seconds until it’s hot.
For an extra indulgent touch, reheat the pudding with a little extra syrup or custard to recreate the comforting experience of the original dessert.
What To Eat With Mary Berry’s Treacle Sponge Puddings?
While Mary Berry’s Treacle Sponge is undeniably delicious on its own, it’s often enjoyed best with a side or topping that complements its rich, sweet flavor. Here are a few great ideas for what to serve alongside this British classic:
1. Custard
A rich, creamy custard is the quintessential pairing with treacle sponge. Its smooth, silky texture balances out the dense, syrupy pudding, creating a perfect contrast. You can use traditional homemade custard or serve it with store-bought custard for a quicker option. For a twist, try a thick vanilla custard made with fresh vanilla beans for added depth.
2. Whipped Cream
If you prefer something lighter than custard, a dollop of lightly whipped cream is a perfect companion. The subtle sweetness and airy texture of the cream complement the richness of the pudding, providing a smooth, velvety mouthful.
3. Ice Cream
Treacle sponge pairs wonderfully with vanilla ice cream, especially on a warm summer’s day. The cold, creamy ice cream melts slightly against the hot pudding, creating a delightful contrast in both texture and temperature. If you want to add some extra flavor, try caramel or butterscotch ice cream to enhance the sweet, syrupy notes of the treacle.
4. Fresh Fruit
To cut through the richness of the pudding and add a fresh, light element, serve your treacle sponge with a side of fresh berries like raspberries or strawberries. The tartness of the fruit contrasts with the sweetness of the pudding, creating a balanced and refreshing experience.
5. Toffee Sauce
For an even sweeter experience, drizzle some homemade toffee sauce over your treacle sponge. This addition amplifies the caramelized, syrupy notes of the treacle, making it a truly indulgent treat.
Conclusion
Mary Berry’s Treacle Sponge Pudding is a delightful and comforting dessert that can be easily tailored to suit different tastes and dietary preferences. Whether you choose to add fruit, make it vegan, or try a chocolate twist, the possibilities for variation are endless. And when it comes to leftovers, don’t worry-storing and reheating it is simple, ensuring you can enjoy this classic dessert for several days after it’s made. Pairing it with accompaniments like custard, cream, or fruit can elevate the experience even further. Ultimately, Mary Berry’s Treacle Sponge is not just a dessert; it’s a versatile, heartwarming treat perfect for any occasion, made even better when shared with friends and family.
FAQs
What Is The Key To Making A Successful Mary Berry Treacle Sponge Pudding?
The key to a successful Mary Berry treacle sponge pudding lies in achieving the perfect balance between the sticky, golden treacle base and the light, fluffy sponge topping. Ensuring that the treacle layer is spread evenly and the sponge is not over-mixed will result in a rich, moist dessert with a satisfying texture. The steam method of cooking is also essential for keeping the sponge soft and spongy.
Can I Make Mary Berry’s Treacle Sponge Pudding In Advance?
Yes, you can make Mary Berry’s treacle sponge pudding in advance. After preparing the pudding and steaming it, allow it to cool completely, then cover and store it in the fridge for up to 2 days. To reheat, steam the pudding again for about 20 minutes until warmed through. This method will preserve the sponge’s soft texture while maintaining the treacle’s rich flavor.
Can I Substitute The Golden Syrup In Mary Berry’s Treacle Sponge Pudding Recipe?
While golden syrup is traditional in Mary Berry’s treacle sponge pudding, you can substitute it with other types of syrup such as light corn syrup or maple syrup if you prefer a different flavor profile. However, this may alter the taste slightly, as golden syrup has a distinct, mild sweetness. If you’re avoiding syrup altogether, you can also try using honey, though the flavor will be much richer and slightly less neutral.
