Treacle Pudding with Custard

Treacle Pudding with Custard

Treacle Pudding with Custard

In Britain, public schools are called state schools and, just to be confusing, the top private schools such as Eton and Harrow are called public schools.

I attended a minor public school which means it is a jolly good private school, but has yet to produce a Prime Minister.  The room where students gather to eat lunch is called the refectory.  It looks almost exactly like the dining hall at Hogwarts (minus the floating candles).

Friday was always the best day of the week, not only because it ushered in the weekend, but also because there would be a steamed pudding on the lunch menu. The jewel in the crown of our cook’s culinary repertoire was her Treacle Pudding with Custard.

Fortunately, Bird’s Custard Powder is now widely available at grocery stores in the Americas and the other British ingredient in this dish, Golden Syrup, is becoming easier to find. If your grocery store does not carry these items, follow the links to the Amazon store. While there, pick up one of these: Master Class Pudding Steamer 1 Liter.  You can use a pudding bowl and faff around with pleated kitchen foil and string handles, but the Pudding Steamer comes with a lid and makes the process much simpler. Just pop the ingredients in the bowl and fit the lid. Place an upturned heatproof saucer in a large saucepan and place the steamer on top. Add enough just-boiled water to the pot to come at least half-way up the sides of the steamer. Two hours later, you’ll have a pudding as good as the one made by my school cook all those years ago.

Treacle Pudding with Custard


  • 6 Tbs Golden Syrup
  • 5 ½ oz softened butter plus extra to butter the steamer
  • 5 ½ oz light brown sugar
  • 1 ½ cups of self raising flour
  • pinch of salt
  • dash of lemon juice
  • 3 eggs gently beaten
  • 2 Tbs of milk


  • Grease the Pudding Steamer with butter and spoon the Golden Syrup into the bottom. Add a squeeze of lemon juice.
  • In a food mixer, beat the butter and sugar.
  • Add half the egg and half the flour. When mixed add the rest of the butter and flour and the milk and mix until you have a smooth batter.
  • Spoon the batter into the Steamer, put on the lid, and place on top of a saucer in the pot of gently boiling water.
  • Steam for 2 hours.
  • Carefully lift out the Steamer and let rest for a few minutes. Remove lid, place a plate on top and invert to release the pudding.
  • Serve with hot Bird's custard or ice cream.


One Response

  1. Carrie Weaver August 25, 2016

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