Steamed Treacle Sponge Pudding with Clotted Cream Ice Cream

A classic steamed treacle sponge pudding served with homemade clotted cream ice cream and orange zest syrup.

Vegetarian Dessert British Ice Cream Steamed Pudding

Estimated Nutrition

Calories

1210.6

kcal / serving

4842.4 kcal total

Carbs

118.8g

per serving

475.2 g total

Fat

76.3g

per serving

305.1 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Caster Sugar

For the ice cream

tbsp

Golden Syrup

175

Light Soft Brown Sugar

tsp

Black Treacle

175

Self-Rising Flour

Dairy

300

Clotted Cream

For the ice cream

150

Milk

For the ice cream

piece

Egg Yolk

Free-range

175

Unsalted Butter

Softened, plus extra for greasing

piece

Egg

Free-range, beaten

Fruits

piece

Orange

Zest and juice

Method

Turn the pudding out onto a plate and serve with a scoop of ice cream.

Heat the clotted cream and milk in a saucepan until nearly boiling.

Whisk egg yolks and caster sugar in a bowl and slowly incorporate the hot cream mixture.

Cook the custard over low heat, stirring constantly until thick enough to coat a spoon.

Sieve the custard, cool completely, churn in an ice-cream machine, and freeze for two hours.

Butter a 1 litre pudding basin and pour in the golden syrup mixed with orange zest and juice.

Cream the butter and brown sugar, then beat in the eggs, black treacle, and flour.

Spoon the batter into the basin and seal tightly with pleated greaseproof paper, foil, and string.

Steam the pudding in a deep pot with water halfway up the basin for two hours.