Treacle and Lime Sponge Pudding

Warm-up with a seriously comforting pud as David Massey adds a modern twist to this classic dessert
By David Massey
Treacle and Lime Sponge Pudding
  • Rating:
  • Serves: 4
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the pudding

  • 100 g butter
  • 100 g caster sugar
  • 2 eggs, lightly beaten
  • 1 lime, zest only
  • 150 g plain flour
  • ¼ tsp ground cardamom
  • 1.5 tsp baking powder
  • few drops milk
  • 5 tbsp golden syrup

For the mascarpone cream

  • 2 tbsp caster sugar
  • 3 egg yolks
  • ½ limes, zest only
  • 2-3 tsp marsala
  • 225 g mascarpone
  • 125 ml double cream


1. Cream the butter and sugar in a bowl until light and fluffy. Gradually add the eggs and lime zest, and beat well to combine.

2. Sieve the flour, ground cardamom and baking powder, and gradually fold into the mixture. Add enough milk to make a soft dropping consistency.

3. Pour the syrup into a greased 500ml heatproof pudding bowl and spoon the sponge mixture over.

4. Cover the sponge with greaseproof paper discs and secure with aluminium foil, tied in place with string. Steam the pudding, over a moderate heat, for 1- 1½ hours. You'll probably need to top-up the water level in the saucepan a couple of times.

5. While the pudding is cooking, make the mascarpone cream. Whisk the caster sugar and egg yolks until pale and creamy before adding the lime zest.

6. Stir in the marsala and mascarpone cheese. Whisk the cream until it resembles soft peaks and fold into the mixture.

7. Turn out the hot steamed pudding and serve with a dollop of mascarpone cream.

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