Recipe courtesy of Cooking Channel

Steamed Lemon Pudding with Treacle Sauce

Our steamed pudding is light as air, with sweet treacle balancing tart lemon. (Treacle is the British term for light or golden syrup, which should be findable at most supermarkets, specialty stores or online.)
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 6 servings
Share This Recipe

Ingredients

1 tablespoon butter, at room-temperature, for greasing

4 tablespoons golden syrup

1/4 cup plus 2 teaspoons fresh lemon juice (about 2 lemons), plus 2 teaspoons zest

2/3 cup sugar

3 large eggs, separated

1 cup milk

1/3 cup all-purpose flour

Lightly sweetened whipped cream, for serving

Fresh berries, such as blackberries or raspberries, for serving

Directions

Special equipment:
Six 6-ounce ramekins
  1. Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Grease the ramekins with the butter and place in a roasting pan. Whisk together the golden syrup and 2 teaspoons of the lemon juice in a small bowl and then divide evenly among the ramekins.
  2. Whisk together the lemon zest, sugar and egg yolks in a large bowl. Stir in the milk and flour, alternating 3 times, and then stir in the remaining 1/4 cup lemon juice (the batter will have a very liquid consistency). Whisk the egg whites to soft peaks in a separate bowl, and then gently fold the egg whites into the batter using a rubber spatula.
  3. Pour the batter into the ramekins, filling them up to about 1/4 inch from the top. Pour hot water into the roasting pan until about halfway up the sides of the ramekins and bake until the cakes have puffed and turned light brown on top, about 45 minutes. Allow the ramekins to sit in the water for about 10 minutes before carefully removing them.
  4. Place a dessert plate on top of a ramekin and invert. If the cake does not naturally release, run a paring knife along the sides of the ramekin and try again. You should see a glossy lemon curd layer on top of the cake, with the treacle sauce running down the sides. Repeat with the remaining ramekins. Serve warm with a dollop of whipped cream and some fresh berries on the side.

Cook’s Note

The cakes can be refrigerated in their ramekins and reheated in the same roasting pan setup in the oven.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.