Steamed Molasses Sponge Pudding: History and Origin
Steamed molasses sponge pudding is a traditional dessert with its roots in British cuisine, particularly popular in the United Kingdom and its former colonies. Traditionally, this type of pudding was steamed to achieve a soft and spongy texture. In Latin America, although not as common in all countries, some variants have been adopted and adapted in places where British or Caribbean influence was significant.
In different Latin American countries, this dessert may have different names and presentations. For example, in Mexico and some Caribbean countries, it is often known as "steamed pudding" or simply "molasses pudding." In other regions, similar versions are made with local ingredients, highlighting molasses as a typical sweetener, given its abundance in sugar cane-producing areas.
Black treacle, a fundamental ingredient, provides a deep and characteristic flavor, along with a rich dark color that distinguishes this pudding from other desserts. It is a dish that evokes tradition and comforts both in family gatherings and special celebrations.
How to Prepare Steamed Molasses Sponge Pudding
Ingredients: Golden syrup, self-raising flour, baking powder, butter, eggs, brown sugar, black treacle, custard, and crème fraîche.
Preparation Steps:
Grease the bowl and the aluminum foil.
Prepare the steamer and start heating it.
Place 3 tablespoons of golden syrup at the bottom of the bowl.
In a large bowl, sift the flour and baking powder.
Add butter, eggs, sugar, and black treacle.
Beat for 2 minutes with a hand mixer.
Place the mixture in the greased bowl and level it with the back of a spoon.
To serve, loosen the pudding with a knife and flip it onto a warm plate.
Pour 3 additional tablespoons of golden syrup on top and serve with custard or crème fraîche.
