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    Treacle Pudding 1

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    Treacle Pudding 1

    Serves: 4


    • 115g softened butter
    • Butter for greasing basin
    • 10 tablespoons golden syrup
    • 115g caster sugar
    • 1 lemon, finely grated and juiced
    • 1 orange, finely grated and juiced
    • 2 medium eggs
    • 115g self-raising flour, sifted


    1. Using the top of an 850ml pudding basin as a template, cut out a greaseproof paper lid. Liberally butter the inside of the basin and measure 4 tablespoons syrup into the bottom. Set aside.
    2. Beat together the butter, sugar and citrus zest until pale and fluffy, then gradually beat in the eggs. Add half the orange juice and half the lemon juice. Finally, fold in the flour and spoon evenly into the pudding basin. Gently press the greaseproof paper onto the sponge mix before pleating a sheet of foil and tightly covering the bowl.
    3. Place in a large saucepan and add enough boiling water to come halfway up its sides. Cover and return to the boil. Continue to boil over a moderate heat for 2 hours, replenishing the water regularly so that it never becomes too low. The pudding is ready when well risen and firm to touch.
    4. Remove from the pan and leave to rest for a minute or two. Meanwhile put 6 tablespoons golden syrup with the remaining lemon and orange juice in a small saucepan. Gently heat, mixing all the ingredients together.
    5. Loosen the pudding with a palette knife, before turning it out onto a warm dish. Serve with the hot sauce.

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