Treacle suet pudding is a beloved British dessert consisting of a light, spongy pudding made with suet and golden syrup, steamed until tender and served warm. The combination of the rich, caramel-like treacle and the soft, moist crumb creates a comforting, old-fashioned treat that is both simple and satisfying. This recipe delivers a perfectly steamed pudding with a luscious syrup sauce that soaks into every bite.
Ingredients
- 1 cup (150 g) self-rising flour
- 1/2 cup (100 g) shredded beef suet (or vegetarian suet)
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (120 ml) milk, plus extra if needed
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/2 cup (160 g) golden syrup, plus extra for serving
- 1 tbsp unsalted butter, for greasing
Instructions
- Generously butter a 1.5-pint (about 850 ml) pudding basin. Pour the golden syrup into the bottom of the basin and set aside.
- In a large mixing bowl, combine the flour, suet, and brown sugar. Stir well to distribute the suet evenly.
- In a small jug, mix the milk, beaten egg, and vanilla extract. Pour this into the dry ingredients and stir until you have a soft, dropping consistency. If the mixture seems too stiff, add a tablespoon more milk.
- Spoon the pudding mixture into the basin over the syrup, smoothing the top. Cover with a piece of parchment paper and then a layer of aluminum foil, pleating them to allow for expansion. Secure with string or a tight-fitting lid.
- Place a trivet or an upturned saucer in the bottom of a large pot. Set the pudding basin on top, then pour boiling water into the pot until it reaches halfway up the sides of the basin. Cover the pot with a lid.
- Steam the pudding over a gentle simmer for 2 hours, checking occasionally to ensure the water hasn’t boiled dry. Top up with more boiling water as needed.
- Carefully remove the basin from the pot and let it rest for 5 minutes. Run a knife around the edge, invert onto a serving plate, and serve warm with extra golden syrup.
Tips
- Suet substitute: If you can’t find suet, use an equal amount of frozen grated butter or a vegan alternative like Trex or vegetable shortening. This will change the texture slightly, making it a bit more cake-like, but it will still be delicious.
- Don’t overmix: Mix the batter only until the ingredients are combined. Overmixing can develop the gluten and make the pudding dense and tough.
- Steaming water: Always use boiling water to start the steaming, and keep the water at a gentle simmer—not a rolling boil—to ensure even cooking and prevent the pudding from becoming waterlogged.
- Check the water level: It’s easy to forget, but check the pot every 30 minutes or so and top up with boiling water if needed. If the pot runs dry, the pudding will not cook properly.
Serving Suggestions
Serve the pudding hot, straight from the basin, with a generous drizzle of extra golden syrup. Traditional accompaniments include a scoop of vanilla ice cream, a dollop of clotted cream, or a pour of warm custard. The contrast of the warm, sweet pudding with cold cream is absolutely wonderful.
Variations
- Jam Roly-Poly: Instead of a basin, roll the suet pastry into a rectangle, spread with jam, roll up, and steam in a cloth or foil. This is a classic British variation.
- Lemon Treacle Pudding: Add the zest of one lemon to the batter and replace the golden syrup with a mixture of lemon curd and syrup for a citrusy twist.
- Spiced Treacle Pudding: Add 1 tsp of ground ginger or mixed spice to the dry ingredients for a warm, aromatic flavor that pairs beautifully with the treacle.
- Individual Puddings: Divide the mixture among four buttered ramekins and steam for about 45 minutes to 1 hour, or until a skewer inserted comes out clean.
Storage and Reheating
Store any leftover pudding in the refrigerator, covered, for up to 3 days. To reheat, steam the pudding again for 20-30 minutes until piping hot, or microwave individual portions on high for 1-2 minutes. The pudding can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat to 165°F (74°C) to ensure it’s safe to eat.
Frequently Asked Questions
What is suet and can I omit it? Suet is the raw, hard fat found around the kidneys of cattle or sheep, and it gives the pudding its characteristic light, moist texture. If you prefer not to use animal products, vegetarian suet is widely available and works just as well. You can also use grated butter, but the texture will be denser.
Why is my pudding dense and heavy? A dense pudding is usually the result of overmixing the batter or steaming at too high a temperature. Ensure you only mix until just combined, and keep the water at a gentle simmer rather than a rolling boil.
Can I make this pudding in advance? Yes, you can prepare the pudding and keep it in the refrigerator for up to 24 hours before steaming. Just make sure the basin is well covered. You may need to add 15-20 minutes to the steaming time if cooking it straight from the fridge.
What if I don’t have a pudding basin? You can use a heatproof glass or ceramic bowl, but make sure it can withstand the heat. A 1.5-pint (850 ml) capacity is ideal. You can also use a large coffee can or a heatproof plastic container, but always check that it’s suitable for steaming.
How do I know when the pudding is done? The pudding should be well risen and spring back when lightly pressed. A skewer inserted into the center should come out clean. The total steaming time is usually about 2 hours for a large pudding, but you can check after 1 hour 45 minutes.
Can I use dark treacle instead of golden syrup? Yes, you can use dark treacle (or black treacle) for a stronger, more bitter flavor. However, it is quite intense, so you may want to mix it half and half with golden syrup to balance the sweetness.
Related
- Dry Brining Chicken Wings for Crisp, Juicy Results
- Dry Brining Pork Belly for Crisp, Well-Seasoned Meat
- Dry Brining Pork Chops for Juicier, Well-Seasoned Meat
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).