A British favourite, Treacle Layer Pudding is made with suetcrust pastry and rich, dark treacle. Serve with Creme a la
Vanille.2 teaspoons butter
6 fl. oz. dark treacle or molasses2 fl. oz. golden syrup grated rind and juice of
1 large lemon
12 oz. Suetcrust pastry
3 oz. m cups fresh white breadcrumbs
1 teaspoon of the butter, grease a
2-pint pudding basin. Set aside.
Place the treacle or molasses, syrup and lemon rind and juice in a medium-sized saucepan. Set the pan over moderate heat and cook, stirring frequently, for 2 minutes or until the mixture is thin and thoroughly combined. Remove the pan from the heat.
Turn the suet dough out on to a floured board. Using a floured rolling pin, roll the dough out to a circle about J-inch thick. Using a sharp knife, cut out a small circle of dough large enough to fit the bottom of the pudding basin. Place the circle on the bottom of the pudding basin, and cover it with a layer of breadcrumbs. Spoon over enough of the treacle mixture to cover. Cut a second circle out of the dough, just large enough to fit the new level in the basin. Continue making layers until all the filling and dough have been used, finishing with a layer of dough. The ingredients will not completely fill the basin, but the extra space is needed to allow the pudding to rise during steaming.
Cut out a circle of greaseproof or waxed paper about 4-inches wider in diameter than the rim of the basin. Grease the paper with the remaining butter. Cut out a circle of aluminium foil the same size as the paper circle.
Put the greaseproof or waxed paper circle and the foil circle together, the buttered side of the greaseproof or waxed paper away from the foil and, holding them firmly together, make a 1-inch pleat across the centre. Place the pleated paper and foil circle, foil uppermost, over the pudding basin. With a piece of string, securely tie the paper and foil circle around the rim of the basin.
Place the basin in a large saucepan and pour in enough boiling water to come about two-thirds of the way up the sides of the basin. Cover the pan and place it over low heat. Steam the pudding for 2h to 3 hours, adding more boiling water as necessary.
When the pudding has finished steaming, lift it out of the water. Remove and discard the foil and paper circles. Invert a serving dish over the basin and, grasping the two firmly together, reverse them. The pudding should slide out easily.
Serve at once.