Saturday 16 February 2013

Pressure Cooker Treacle Sponge Pudding

The treacle (molasses) sponge pudding is one of the classics of British cookery. A treacle base on which the sponge pudding is steamed before being inverted onto a plate to serve.

Normally these types of steamed sponge puddings take several hours to cook, but this version has been adapted to be cooked quickly in a pressure cooker.

Treacle Sponge Pudding

Serves: 4-6

This is a classic British recipe for a treacle (molasses) based sponge pudding adapted to be cooked quickly in a pressure cooker.


3 tbsp black treacle (molasses)
125g (4 oz) self-raising flour
1 tsp baking powder
125g (4 oz) soft margarine
125g (4 oz) caster sugar
2 eggs
1 tbsp water


Spoon the treacle into the base of a well-buttered 1.2l (5 cups) pudding basin.

Sift the flour and baking powder into a bowl, add the remaining ingredients and beat with an electric whisk for 1 minutes. Turn the batter into the pudding basin then smooth the top.

Cover with a pleated sheet of greaseproof (waxed) paper and then a double layer of kitchen foil. Tie securely with string then set on a trivet or steamer basket in your pressure cooker. Pour in 1.75l (7 cups) boiling water. Seal the pressure cooker, but do not attach the weight and bring to a boil. Seam for 20 minutes (this activates the baking powder and ensures the sponge is light). Now add the weights and bring to low pressure. Cook for 30 minutes then take off the heat and allow the pressure to reduce naturally.

Open the cooker, remove the pudding and take off the coverings. Invert onto a serving plate and serve custard.

For more classic recipes adapted to the pressure cooker, please visit the Celtnet Pressure Cooker recipes pages.

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