Sticky Cider and Treacle Pudding

Ingredients

- 150g self-raising flour

- 1 tsp ground cinnamon

- 75g unsalted butter, softened

- 75g caster sugar

- 2 large eggs, beaten

- 2 tbsp black treacle

- 2 tbsp golden syrup

- 1 tbsp milk

- 150ml cider

Instructions

To begin, preheat your oven to 180°C and grease a 1-litre pudding basin. In a bowl, mix together the self-raising flour and ground cinnamon. In a separate bowl, cream together the softened butter and caster sugar until light and fluffy. Gradually beat in the eggs, then stir in the black treacle and golden syrup.

Next, fold in the flour mixture and milk until well combined. Pour the mixture into the prepared pudding basin. In a small saucepan, heat the cider until just boiling. Carefully pour the hot cider over the pudding mixture.

Cover the pudding basin with a double layer of greaseproof paper and secure with a string. Place the basin in a deep roasting tin and fill the tin with boiling water until it reaches halfway up the sides of the basin. This water bath will ensure your pudding cooks evenly and stays moist.

Pop the tin in the oven and bake for about 1 hour, or until the pudding is firm to the touch and a skewer inserted into the center comes out clean. Serve the Sticky Cider and Treacle Pudding warm with a dollop of cream or custard for the ultimate indulgence.