Treacle suet pudding is a classic British steamed dessert made with a light suet sponge and a generous layer of golden syrup, traditionally boiled or steamed for hours. This microwave version delivers the same sticky, comforting result in about 15 minutes, making it perfect for a quick weeknight treat. The microwave creates a moist, tender sponge with a luscious syrup sauce that pools around each serving.
Ingredients
- 1 cup (125 g) self-rising flour
- 1/2 cup (100 g) shredded beef suet (or vegetable suet for a vegetarian version)
- 1/3 cup (65 g) granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) milk (plus 1–2 tbsp extra if needed)
- 1 large egg, lightly beaten
- 1/2 cup (160 g) golden syrup (or light corn syrup mixed with 1 tsp molasses)
- 1 tbsp unsalted butter, softened (for greasing)
Instructions
- Grease a 1.5-quart (1.4 L) microwave-safe pudding basin or deep round dish with the softened butter. Pour the golden syrup into the bottom of the basin, spreading it slightly.
- In a large mixing bowl, whisk together the self-rising flour, suet, sugar, baking powder, and salt. Make a well in the center.
- Add the beaten egg and most of the milk to the dry ingredients. Stir with a wooden spoon until just combined, adding the remaining milk if the mixture seems dry. The batter should be soft and drop easily from the spoon.
- Spoon the batter over the syrup in the basin, smoothing the top. Do not overmix.
- Cover the basin with a microwave-safe lid or a plate. Leave a small vent for steam to escape.
- Microwave on medium power (50–60% power) for 8 minutes. Check the pudding—it should be risen and firm to the touch. If not, continue cooking in 1-minute intervals until a skewer inserted into the center comes out clean (total cooking time is typically 10–12 minutes).
- Let the pudding rest for 2 minutes. Run a knife around the edge, then invert onto a serving plate with a lip to catch the syrup. Serve warm.
Tips
- Suet substitution: If you can’t find suet, use cold grated butter (1/2 cup / 115 g) for a similar texture. The pudding will be slightly less tender but still delicious.
- Microwave power matters: Every microwave differs. Start at 50% power to allow the sponge to rise evenly without becoming rubbery. High power can cause the batter to boil over or cook unevenly.
- Don’t overmix: Overmixing develops gluten and makes the pudding dense. Stir just until the flour is moistened.
- Check for doneness: The pudding should be springy to the touch, and a skewer inserted into the center should come out clean. If it’s still wet in the center, cook in 30-second bursts.
Serving Suggestions
Serve the treacle pudding warm with a generous pour of hot custard, vanilla ice cream, or a spoonful of clotted cream. The syrup from the bottom will have formed a sauce—spoon it over each portion. For an extra treat, add a pinch of sea salt on top to balance the sweetness.
Variations
- Lemon treacle pudding: Add the zest of 1 lemon to the batter and replace 2 tbsp of the golden syrup with lemon juice for a citrusy twist.
- Ginger treacle pudding: Add 1 tsp ground ginger and 2 tbsp finely chopped crystallized ginger to the dry ingredients.
- Jam pudding: Substitute the golden syrup with raspberry or strawberry jam for a fruity alternative.
- Individual puddings: Divide the mixture among 4 microwave-safe ramekins (about 1/2 cup / 120 ml each) and cook on medium power for 4–5 minutes, or until done.
Storage and Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion on a microwave-safe plate and heat on medium power in 30-second bursts until warmed through (about 1–2 minutes). Alternatively, reheat in a steamer for 10 minutes. The pudding can also be frozen for up to 3 months—wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising? Yes. For every cup (125 g) of all-purpose flour, add 1 1/2 tsp baking powder and 1/4 tsp salt. Sift them together before using.
What is suet, and can I omit it? Suet is the hard fat around beef kidneys, and it gives the pudding its characteristic light texture. If you prefer not to use it, substitute with cold grated butter or a plant-based shortening. The texture will be slightly denser but still good.
Why did my pudding turn out rubbery? This usually happens when the microwave power is too high or the pudding is overcooked. Always use medium power and check for doneness early. Also, avoid overmixing the batter.
Can I make this without a pudding basin? Yes. Use any microwave-safe bowl that holds at least 1.5 quarts (1.4 L). A glass measuring cup or a deep ceramic bowl works well. Just make sure it’s microwave-safe and has a cover or plate to prevent splatters.
Is it possible to double the recipe? Yes, but you’ll need a larger basin and longer cooking time. Double the ingredients and cook on medium power for 16–18 minutes, checking for doneness with a skewer.
Can I use dark treacle instead of golden syrup? Yes, but dark treacle has a stronger, more bitter flavor. Use a 50/50 mix of golden syrup and dark treacle for a balanced taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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