Treacle and Citrus Puddings

Serves 4


10tbsp golden syrup

115g softened butter

115g caster sugar

1 lemon finely grated and juiced

1 orange finely grated and juiced

2 eggs, beaten

115g self raising flour, sifted

4 individual pudding basins or 1 x 850ml



  1. Butter the inside of the basins with butter and measure 1 tbsp of syrup into the bottom of each one. Beat together the butter, sugar and citrus zest until pale and fluffy, then gradually add the eggs.
  2. Add half of the orange juice and half of the lemon juice. Finally fold in the flour and spoon evenly into the pudding basins.
  3. Cover with greaseproof paper and foil and secure with string or an elastic band.
  4. Steam for 45 mins if doing small puddings or 2 hours if doing a large one, making sure the water does not run dry in the pan, ( just top it up with boiling water if seems to be evaporating ).
  5. Remove from the pan and leave to rest for 5 minutes. Meanwhile put 6 tbsp of golden syrup with the remaining lemon and orange juices in a pan and heat gently, mixing all the ingredients together. Loosen the puddings and turn out onto a warm dish. Serve with the hot sauce and maybe some custard.


To get ahead:- the puddings can be made several days ahead and kept in the fridge. To reheat, plastic pudding basins can be microwaved for 1 minute or metal basins steamed for 20 mins.


To freeze:- These puddings freeze beautifully, for up to about 2 months. Defrost before use and reheat as directed above.

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