www.iccadubai.ae 389 Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Measuring scale Measuring spoon set Mixing bowls Rubber Spatula Saucepan Cake rings Microplane / Zester Sieve Hand mixer (whisk attachment) Piping Bags Key Learning Making a warm pudding Yield: 4 – 6 portions Ingredients Method 1. Line cake rings and pour treacle syrup (or dark corn syrup) on the bottom. 2. Sprinkle it with generous amount of bread crumbs. 3. For the cake batter, sieve flour and baking powder together. 4. Cream room temperature butter with the sugar and lemon zest. 5. Add eggs gradually and mix until smooth. 6. Add the flour alternate with the milk and finish the mixing by spatula. Mix until smooth. 7. Pipe or pour the batter into the prepared tin(s) and cling film it. 8. Steam at 100° C for 12-15 minutes. 9. After baking and a few minutes resting, cut them around and flip them out. 10. Serve warm (treacle sugar part up) with cream Chantilly or clotted cream. Steamed Treacle Pudding Bottom Treacle syrup A/R Bread crumbs A/R Batter Butter 45 g Demerara sugar 45 g Eggs 1 pc Lemon zest 1/8 tsp Flour 45 g Baking powder ½ tsp Milk 1 tsp Serve Cream Chantilly A/R
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