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They say that a picture is worth a 1000 words….well, the picture below should tell you one thing – whatever it was, it certainly seems to have been enjoyed given that less than one quarter remains.

steamed sticky treacle pudding

Anyway, the above picture is infact the remains of a steamed sticky treacle pudding (albeit a slightly “brutalised” one !), and it was lovely…no, gorgeous.

My wife made it today, taking a recipie from the book “The Great British Menu”. We had never made one before, and so we didn’t have a clue if it was going to work…..especially with all of the chat about greaseproof paper, silver paper, putting a fold into both sheets of paper, tying with a string…..deary me, what a “perlarva”, as one could say !!

As it turned out, my French wife managed to produce a marvellous example of traditional British cuisine, and our French guests even seemed to like it.

The trick was…..well, there is no mystery…..it’s dead simple. Just prepare the mix (ingrediants listed below, as per recipie in our book), prepare the orange juice and rind, pour this orange mix into the pyrex / glass dish (pre-buttered), add in the cake mix, place a circle of greaseproof paper on top of the pudding (touching and covering the cake mix), wrap the whole of the bowl / mix / everything in the silver foil and then place this into a steamer (we used our pressure cooker, without using the pressure cook options), and steam for 2 hours.

When ready, take it out of the silver foil, get it onto a plate and onto the table….and into your mouth….hmmmmm 😉


  • self-raising flour – 175g
  • golden syrup (mélasse) – 4 tbsp / 40g
  • light brown sugar (cassonnade) – 175g
  • softened unsalted butter – 175g
  • eggs whole – 3
  • grated zest and juice of 1 orange
  • black treacle (mélasse noire) – 1 tsp / 5g
  • for the mascarpone and vanilla cream….

  • mascarpone – 200g
  • icing sugar – 75g
  • 1 vanilla pod
  • single cream – add just enough to make the mascarpone a bit more “fluid” / runny
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