Mary Berry Treacle Sponge Puddings Recipe [Tips & Tricks]

If you’re looking for a comforting, indulgent dessert that never fails to impress, then you should absolutely try Mary Berry’s treacle sponge puddings recipe. It’s a deliciously simple yet show-stopping treat, perfect for any occasion, whether it’s a cozy family dinner or a special celebration.

With its fluffy sponge and rich, sweet treacle sauce, it brings a warm, nostalgic feeling that’s bound to satisfy your sweet tooth. Plus, Mary Berry’s foolproof instructions make it easy to recreate, so you can enjoy a taste of classic British baking right in your own kitchen!.

Mary Berry Treacle Sponge Puddings Recipe

Ingredients Needed

To make Mary Berry’s Treacle Sponge Puddings, you’ll need a selection of ingredients that come together in perfect harmony to create a rich, comforting dessert. Each component plays a vital role in achieving the signature sticky sweetness and soft, sponge-like texture. Here’s a breakdown of what you’ll need:

1. Golden Syrup (or Treacle): The star ingredient of this dessert is golden syrup (or treacle), which gives the pudding its signature sweet, syrupy flavor. Golden syrup offers a subtle but rich sweetness with a hint of caramel, whereas treacle has a deeper, more robust flavor with a slight bitterness. The choice between the two depends on whether you prefer a milder or stronger syrup flavor.

2. Self-Raising Flour: Self-raising flour is essential for the lightness of the sponge. The built-in raising agents in self-raising flour ensure the pudding rises perfectly as it bakes, creating that airy texture that contrasts beautifully with the sticky treacle.

3. Caster Sugar: Caster sugar dissolves easily into the batter, ensuring a smooth and even consistency. It also contributes to the sweetness of the sponge without being too overwhelming.

4. Butter: Butter is crucial for both flavor and texture. It adds richness to the sponge while helping to achieve a soft, tender crumb.

5. Eggs: Eggs help bind the ingredients together and provide structure to the sponge. They also help the batter rise and give the dessert a moist, delicate texture.

6. Milk: Milk adds moisture to the batter, ensuring that the pudding is soft and not dry. It also balances the sweetness of the golden syrup and caster sugar, allowing the flavors to meld seamlessly.

7. Vanilla Extract: A dash of vanilla extract enhances the overall flavor profile, adding a warm, aromatic undertone that complements the syrupy sweetness.

8. Baking Powder: While self-raising flour already contains some leavening agents, a small addition of baking powder helps ensure that the sponge achieves the perfect rise. It also contributes to the light, fluffy texture.

These ingredients are relatively simple but create a dessert that is complex in flavor and texture. The mix of golden syrup, soft sponge, and a rich, gooey base makes each bite irresistible.

Equipment Needed

To create the perfect Mary Berry Treacle Sponge Puddings, the right tools are essential. Here’s a rundown of the equipment you’ll need to bring this dessert to life:

1. Pudding Basin(s): Traditional treacle sponge puddings are often made in individual pudding basins, which give each portion a perfectly formed shape. However, you can also make one large pudding if you prefer. The basins should be greased thoroughly to prevent sticking, especially when the syrupy filling is added.

2. Mixing Bowls: You’ll need a couple of mixing bowls – one for the dry ingredients (flour, sugar, baking powder) and another for the wet ingredients (eggs, butter, milk, vanilla extract). It’s important to keep the ingredients well-separated before combining them for a smooth batter.

3. Whisk: A hand whisk or an electric mixer will help beat the butter and sugar together smoothly, ensuring a light and fluffy sponge. The eggs should also be beaten in thoroughly to create a uniform batter.

4. Sieve: A fine-mesh sieve will help you sift the flour, ensuring there are no lumps and that the flour mixes evenly with the other dry ingredients.

5. Saucepan: You’ll need a small saucepan to gently melt the butter, golden syrup, and treacle (if using) together. This creates the base layer that the sponge will sit on during baking.

6. Baking Tray: If you’re baking multiple smaller puddings, a sturdy baking tray is essential to support the pudding basins during baking. This also helps to prevent any spillage as the puddings rise.

7. Cling Film or Parchment Paper: Covering the pudding basins with cling film or parchment paper helps to lock in moisture and ensures the pudding cooks evenly without drying out.

8. Steamer or Large Pot: The classic way of cooking treacle sponge puddings is by steaming them. You’ll need a steamer or a large pot with a tight-fitting lid to create a steam bath for the puddings. Alternatively, you could use a slow cooker for a similar effect.

How To Make Mary Berry’s Treacle Sponge Puddings

Making Mary Berry’s Treacle Sponge Puddings is a relatively straightforward process that results in a truly indulgent dessert. Here’s a detailed step-by-step guide to get it just right:

1. Prepare the Pudding Basin(s): Grease your individual pudding basins generously with butter to ensure the sponge doesn’t stick. Then, spoon some golden syrup (or treacle) into the bottom of each basin. This sticky, sweet syrup will form the gooey bottom layer that makes treacle sponge pudding so special.

2. Mix the Wet Ingredients: In a mixing bowl, cream together the butter and caster sugar until light and fluffy. You can use a hand whisk or an electric mixer for this. Add the eggs one at a time, beating well after each addition. Then, stir in the milk and vanilla extract.

3. Sift the Dry Ingredients: In another bowl, sift together the self-raising flour and baking powder. This ensures the sponge is light and fluffy.

4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Be careful not to over-mix, as this could result in a dense sponge. The batter should have a smooth, thick consistency.

5. Fill the Pudding Basins: Spoon the batter over the golden syrup in the prepared pudding basins. Smooth the top with a spatula to ensure an even layer.

6. Cover and Steam: Cover each pudding basin with a piece of parchment paper or cling film, then tie it securely with string to prevent water from seeping in. Place the basins in a steamer or large pot, making sure the water comes halfway up the sides of the basins. Cover with a tight-fitting lid and steam for about 1 to 1.5 hours, or until a skewer inserted into the sponge comes out clean.

7. Serve: Once done, remove the puddings from the steamer and allow them to cool slightly before turning them out onto a plate. The golden syrup will ooze out as you invert the pudding, creating that irresistible sticky sauce. Serve with a dollop of custard or a scoop of vanilla ice cream for the ultimate indulgence.

Expert Tips

• Use High-Quality Syrup: The quality of the syrup is key in achieving a rich flavor. Opt for a premium golden syrup or treacle for the best results. The syrup adds both sweetness and depth to the pudding, so it’s worth investing in good-quality ingredients.

• Don’t Overmix the Batter: While it’s important to ensure all the ingredients are combined, be gentle with the mixing. Overworking the batter can lead to a heavy sponge. Mix just enough to incorporate the ingredients and avoid lumps.

• Steam for the Best Texture: Steaming is the traditional method for making treacle sponge puddings, and it’s the best way to ensure a moist, light sponge. If you don’t have a steamer, you can create a makeshift one by placing a small heatproof bowl in the bottom of a large pot and adding water halfway up the sides of the pudding basins.

• Serve Immediately: Treacle sponge is best served hot while the syrup is still runny and gooey. If you want to keep it for later, reheat gently in a microwave or by steaming again before serving.

• Experiment with Flavors: If you want to add your own twist to the traditional recipe, try adding a pinch of ground ginger or cinnamon to the sponge batter. These spices will enhance the depth of flavor and give the pudding an extra layer of warmth.

Mary Berry’s Treacle Sponge Puddings are the epitome of comfort food. With their rich, syrupy base and light, fluffy sponge, these puddings are a nostalgic treat that brings warmth and sweetness to any occasion.

They are surprisingly easy to make with just a few simple ingredients and a bit of patience in the kitchen. Whether you’re steaming them for a special family dinner or just craving something sweet to enjoy with a cup of tea, this dessert never fails to impress. So gather your ingredients, set your timer, and prepare to indulge in one of the finest British puddings around.

Easy Recipe Variations For Mary Berry’s Treacle Sponge Puddings

Mary Berry’s Treacle Sponge Pudding is a quintessential British dessert, known for its rich, sweet, and comforting qualities. The moist, spongy texture soaked in golden syrup is a perfect balance of indulgence and nostalgia.

While the classic recipe is beloved, there are several easy and fun variations to elevate the dish or tailor it to different tastes. Let’s explore some creative spins you can put on this beloved treat.

1. Treacle Sponge Pudding with Lemon Zest

   For a zesty twist, incorporate fresh lemon zest into the sponge mix. The tangy citrus note provides a fresh contrast to the syrup’s sweetness, making each bite more vibrant and refreshing.

   You can also add a splash of lemon juice to the syrup to enhance the flavor profile further. This variation is ideal for those who enjoy a bit of citrusy brightness to balance the richness of the dessert.

2. Treacle Sponge Pudding with Ginger

   Adding ground ginger or finely grated fresh ginger to the sponge mixture creates a spicy warmth that complements the syrupy sweetness. Ginger and treacle are a match made in heaven, and this version will remind you of the cozy, spicy notes of a gingerbread cake. For a stronger ginger kick, you could even add a dollop of ginger syrup to the sauce, intensifying the flavor for those who like it hot!

3. Chocolate Treacle Sponge

   For chocolate lovers, this variation is a game-changer. Add a few tablespoons of cocoa powder to the sponge mixture, or stir in some small chunks of dark or milk chocolate.

   The combination of treacle and chocolate adds a layer of depth and decadence, creating a more indulgent version of the traditional pudding. A sprinkle of chocolate shavings on top just before serving adds an elegant touch to this extra-chocolatey twist.

4. Treacle Sponge with Toasted Nuts

   Toasted nuts such as pecans, walnuts, or hazelnuts can be chopped and added to the sponge batter or scattered over the top before baking. The nuts provide a satisfying crunch and a nutty depth that balances the sweetness of the treacle. This variation adds texture and a gourmet feel, making it perfect for a dinner party or special occasion.

5. Treacle Sponge with Berries

   Adding fresh or frozen berries to the base of the pudding dish before pouring the sponge batter over it can create a fruity contrast to the rich syrup. Raspberries, blackberries, or even blueberries work wonderfully with the treacle’s sweetness.

   The berries burst during baking, infusing the sponge with subtle fruity flavors and providing an extra layer of juiciness. You can also serve the pudding with a side of whipped cream or vanilla ice cream for a truly indulgent experience.

6. Vegan Treacle Sponge Pudding

   If you’re looking to make a plant-based version of Mary Berry’s iconic dessert, it’s possible to substitute traditional ingredients. Use dairy-free butter, plant-based milk (such as almond or oat milk), and replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, left to thicken for a few minutes).

   Ensure the treacle syrup you use is vegan-friendly (as some brands may contain honey). This variation makes the pudding accessible for vegan diets while maintaining the same irresistible flavors and textures.

7. Treacle Sponge with Toffee Sauce

   Instead of the classic golden syrup, you can swap in a homemade or store-bought toffee sauce for a richer, caramelized sweetness. The slightly darker flavor of toffee syrup adds a unique depth to the pudding, making it feel even more luxurious. For extra indulgence, drizzle a generous amount of the sauce over the top just before serving, allowing it to seep into the sponge for a gooey, syrupy delight.

Best Practices To Store Leftovers

Mary Berry’s Treacle Sponge Pudding, while undeniably delicious fresh out of the oven, is still a treat when stored and enjoyed later. However, it’s important to follow the right practices for storing leftovers to preserve its moist texture and rich flavor.

1. Cool Down Before Storing

   After baking, allow the treacle sponge pudding to cool completely before storing it. If you try to store it while it’s still hot, condensation can form inside the storage container, leading to a soggy texture that detracts from the dessert’s appeal. Once it has cooled, you can slice it into portions or leave it whole for storage.

2. Storing in the Fridge

   To keep the treacle sponge pudding fresh for up to 3-4 days, wrap it tightly in plastic wrap or place it in an airtight container before refrigerating. This helps retain moisture and prevents the sponge from drying out.

   If you’ve made a sauce (such as toffee or golden syrup), store it separately in a sealed container. You can reheat the syrup when you serve the leftovers for the best effect.

3. Freezing Treacle Sponge Pudding

   If you have a large batch of treacle sponge pudding that you won’t be able to eat in the next few days, you can freeze it. Wrap individual portions of pudding tightly in plastic wrap or foil, followed by a layer of freezer-safe plastic or a sealed freezer bag.

   Be sure to remove as much air as possible to prevent freezer burn. When you’re ready to eat, defrost the pudding in the fridge overnight and reheat it gently in the microwave or in a steamer for about 15-20 minutes. The syrup can be frozen as well, but you should thaw it separately before reheating.

4. Reheating the Pudding

   When reheating the pudding, it’s best to steam it if possible. This method preserves the moist, tender texture of the sponge.

   If you don’t have a steamer, you can microwave the individual portions in short bursts, ensuring you don’t overheat them, as this can dry out the pudding. Reheat the syrup separately, either in a microwave-safe dish or by gently warming it in a saucepan, and drizzle it over the pudding before serving.

What Goes Well With Treacle Sponge Puddings

While the treacle sponge pudding itself is a stand-out dessert, pairing it with complementary accompaniments can elevate the experience and balance out its richness. Here are some options to serve alongside or on top of your treacle sponge pudding:

1. Custard

   Traditional custard is perhaps the most beloved pairing with treacle sponge pudding. Its silky, creamy texture cuts through the dense, sweet sponge and adds a layer of comfort to the dish. Whether you choose homemade custard or a store-bought version, this pairing is timeless.

2. Whipped Cream

   A light and airy whipped cream topping can provide a lovely contrast to the richness of the treacle sponge. The cool creaminess helps tone down the sweetness of the syrup while adding a touch of indulgence. You can add a hint of vanilla extract to the cream for extra flavor.

3. Ice Cream

   Vanilla ice cream is a classic option, offering cold, creamy relief to balance out the warm, sticky treacle pudding. The contrast of hot and cold adds an enjoyable texture variation. You can experiment with other ice cream flavors, like caramel or even ginger, to complement different variations of the treacle sponge.

4. Fresh Fruit

   Fresh fruit, such as berries, sliced bananas, or poached pears, can add freshness and a slight tartness that balances the dessert’s sweetness. The fruity acidity and juiciness work wonderfully with the rich, gooey treacle, providing a nice contrast that adds complexity to the flavor.

5. Toffee Sauce or Golden Syrup

   For an even sweeter experience, drizzle extra toffee sauce or golden syrup over the pudding just before serving. The warm, sticky syrup helps accentuate the pudding’s moist texture and boosts its indulgence level. This is an especially delicious option if you’re a fan of extra sweetness.

6. Tea or Coffee

   The British tradition of pairing desserts with a nice cuppa holds true here. A cup of strong, black tea or a rich espresso complements the treacle sponge perfectly, cutting through the richness of the dish and providing a satisfying end to your meal.

Conclusion

Mary Berry’s Treacle Sponge Pudding is more than just a dessert; it’s a warm, comforting classic that evokes feelings of nostalgia and joy. With a soft, spongy texture and a golden, syrupy sweetness, it’s the kind of dessert that brings people together. Whether you stick with the traditional recipe or explore one of the many variations, this pudding is versatile enough to suit a wide array of tastes and preferences.

By following best practices for storing leftovers, you can ensure that your treacle sponge pudding remains just as delectable on day two or even day three. And when it comes to pairing the pudding with complementary sides, the possibilities are endless, from creamy custard to a rich toffee sauce or even a refreshing cup of tea. Whatever you choose, Mary Berry’s Treacle Sponge Pudding is sure to remain a cherished favorite in kitchens and homes for years to come.

FAQs

What Ingredients Are Needed For Mary Berry’s Treacle Sponge Puddings?

To make Mary Berry’s Treacle Sponge Puddings, you will need self-raising flour, caster sugar, unsalted butter, golden syrup, eggs, milk, and a pinch of salt. Additionally, you’ll need some extra golden syrup for the base of the pudding.

How Long Does It Take To Make Mary Berry’s Treacle Sponge Puddings?

The preparation time for Mary Berry’s Treacle Sponge Puddings is about 15 minutes, and the cooking time is around 30 minutes. Overall, you can expect the process to take around 45 minutes.

Can I Use A Different Syrup For Mary Berry’s Treacle Sponge Puddings?

While golden syrup is traditionally used in Mary Berry’s recipe for its distinct flavor, you could use other syrups like maple syrup or black treacle for a slightly different taste, but it will alter the final flavor profile of the pudding.

Can I Make Mary Berry’s Treacle Sponge Puddings Ahead Of Time?

Yes, you can prepare the puddings ahead of time. You can either refrigerate them after cooking and reheat them before serving, or you can prepare the mixture, store it in individual pudding basins, and steam them on the day you want to serve them.

What Is The Best Way To Steam Mary Berry’s Treacle Sponge Puddings?

The best method to steam the puddings is by placing the individual pudding basins in a large pan filled with simmering water, ensuring the water comes halfway up the sides of the basins. Cover the pan with a lid, and steam the puddings for 30 minutes, checking occasionally to ensure the water level remains consistent.

Can I Make Mary Berry’s Treacle Sponge Puddings Without A Steamer?

If you don’t have a steamer, you can steam the puddings using a large saucepan and a heatproof plate to elevate the basins, allowing them to steam in the water below. Alternatively, you could use a slow cooker or even bake the puddings in the oven using a water bath.

What Should I Serve With Mary Berry’s Treacle Sponge Puddings?

Mary Berry’s Treacle Sponge Puddings are best served with a generous helping of custard or whipped cream. You could also add a scoop of vanilla ice cream for extra indulgence.

How Do I Know When The Puddings Are Cooked?

The puddings are done when they have risen, are firm to the touch, and a skewer inserted into the center comes out clean. The tops should also have a golden color.

Can I Make Mary Berry’s Treacle Sponge Puddings In A Larger Pudding Basin?

Yes, you can make a larger version of Mary Berry’s Treacle Sponge Pudding by using a bigger pudding basin. Just ensure to adjust the cooking time, as it will likely need more time to cook through.

What Can I Do If My Treacle Sponge Puddings Are Too Soggy?

If your puddings are too soggy, it’s possible that the steaming time was too short or the pudding mixture was too runny. Try increasing the steaming time by a few minutes or ensure the mixture is thick enough before pouring it into the pudding basins.