Vincent: Pudding
WHEN it comes to winter puddings, I'm unashamedly old-fashioned.
Traditional recipes rule, and out comes a steamed pudding and a generous pouring of cream.
I've been through the phase of preparing dinky individual steamed puddings, but the single large pudding has its advantages, not least of all the possibility of having seconds.
Golden syrup has been a standard favourite of such desserts over the years, but I've gone one step further in this recipe, using treacle to produce a richer and darker pudding.
Treacle was originally the name of a medicinal mixture that was most likely used as an antidote against poisons, in particular venomous bites.
Over time the pharmacological meaning died out.
And around the 17th century in Britain, the word treacle took on its present-day meaning, and was used chiefly as a cheap form of sweetener.
Of course, you can use golden syrup - also known as light treacle in this recipe - if you wish.
However, the flavour in the finished dish won't be as intense.
TREACLE SPONGE CAKE
This sticky dessert is as at home in a midweek family meal as it is at an elegant dinner. It's traditionally cooked in a pudding basin - an aluminium or earthenware bowl designed specifically for pudding - but any sturdy three-cup ovenproof bowl will do.
There is a lot of preparatory work in this recipe and a few bowls used along the way but the result is worth the effort.
125g unsalted butter Two-thirds cup treacle, plus more for serving. 125g plain flour. 1 teaspoon baking powder. 1 tablespoon ground ginger Third a cup of milk Half teaspoon salt 60g castor sugar Zest of 1 lemon 2 eggsHeat the oven to 200C. Grease a three-cup pudding basin with a tablespoon of the butter; pour two-thirds cup of the treacle into the bottom.
Set aside.
Boil some water.
Meanwhile, using a sieve set over a bowl, sift together the flour, baking powder and ginger.
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