Tuesday, March 21, 2006

Treacle Pudding



Sam at Becks & Posh has put out the call for an international St. George's Day Feast of all desserts English on April 23rd. Since I've already gone the tea-sandwiches-and-scones route, I think next comes Treacle Pudding with Custard, courtesy of Tea & Sympathy in New York. There was a time in my life when I used to walk out of my way "on the way home" to get a piece of this most incredible cake. The custard alone was worth the price. Betsy recently bought their cookbook, and we are both amazed to find that it's just a very standard custard recipe -- I swore it must have had beef suet in it or something to make it so melt-on-your-tongue light and perfect with the cake. They do say, in the cookbook, that Bird's brand custard mix from the store will work equally well -- so perhaps that's what they use at the restaurant. If I can get hold of it, it's what I'll use. I have a tin of Lyle's Golden Syrup at home just waiting for me to make this.

Better yet, you all should make it, too -- join the Bundt Revolution and make it in a Bundt pan! Here are the recipes. All courtesy of Tea & Sympathy.
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TREACLE PUDDING

1 cup (2 sticks) unsalted butter
1 cup sugar
4 eggs
A few drops of vanilla extract
2 cups sifted all-purpose flour
1 heaping teaspoon baking powder
1 1/4 cups Tate & Lyle Golden Syrup (a little extra will do no harm).

With an electric mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, along with the vanilla.
With a spatula, fold in the flour and baking powder and mix until smooth.
Preheat oven to 350F.
Butter and flour a 10-inch round Bundt pan.
Pour the syrup into the pan, then spoon in the sponge batter, gently smoothing the top with a spatula.
Bake for about 30 minutes; the sponge should be golden on top.
Remove the pudding from the oven and let it cool for 2-3 minutes. Place a plate on top of the Bundt pan, then quickly but firmly turn the plate and pan upside down to release the cake onto the plate.. You may need to loosen the edges very slightly with a knife before you flip it.
Serve with hot custard.

HOT CUSTARD

3/4 cup heavy cream
1 cup whole milk
1/4 cup plus 1 Tbsp granulated sugar
1/2 teaspoon vanilla extract
4 egg yolks

Heat cream, milk, sugar, and vanilla until hot but not boiling. Remove from heat, whisk in egg yolks.

6 Comments:

At 11:31 AM, Blogger fran ginn said...

I used this recipe, along with Bird's Custard, as a birthday "pudding" for a lonely ex-pat friend from Newcastle. He declared it to be "spot on to his Mum's". Praise doesn't get any higher. Thanks for posting the recipe.

 
At 11:38 AM, Blogger Mrs. Delicious said...

I'm glad you both liked it! I found some Bird's and it is identical to that at Tea and Sympathy. Delicious!

 
At 6:53 PM, Anonymous Anonymous said...

Would you be willing to post their scone recipe as well? I've been searching for it for a very long time!

 
At 12:28 PM, Anonymous Mrs. Delicous said...

I don't have their scone recipe! Sorry!

 
At 6:49 PM, Anonymous Anonymous said...

It's ok :-) I thought it was in the same book. Thanks anyway!

 
At 8:44 PM, Anonymous Anonymous said...

Mrs. Delicous,
Can this pudding be served cold if one is not going to serve it straight out of the oven? Also, how many days can it be kept in a refrigerator? Thank you.

 

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