Mary Berry’s Treacle Pudding Recipe

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20 min


3 hr 30 min


The Complete Aga Cookbook by Mary Berry and Lucy Young is out now.

Images are © Georgia Glynn Smith

RELATED: Meet Mary Berry on our foodie river cruise through Portugal and Spain this summer!


  • 6 good tbsp golden syrup
  • 175g self-raising flour
  • 50g caster sugar
  • 75g shredded vegetable suet
  • 1tsp vanilla extract
  • about 150ml milk
  • You will need:
  • a 1.1 litre (2 pint) pudding basin, greased


  • Measure the golden syrup into the bottom of a greased 1.1 litre pudding basin.

  • Mix the flour, sugar and suet together in a mixing bowl. Add the vanilla extract and enough milk to bind to a soft dough. Pour into the basin on top of the syrup. Cover with greaseproof paper and seal the top with a foil lid.

  • Put the basin in a stainless steel saucepan with a tight-fitting lid. Fill with enough water to come halfway up the basin and cook on the hob for about 3½ hours, occasionally checking on the level of the water in the pan, topping up when needed with more boiling water.

  • OR to cook with an Aga, bring to the boil on the boiling plate for about 8 minutes. Transfer the pan, water and basin to the floor of the simmering oven and cook for about 3½ hours until the pudding is nicely risen and firm to the touch.

  • Turn the pudding upside down on to a plate so that all the syrup runs down the sides. Serve warm with custard and more warm golden syrup, if liked.

Top Tip

The pudding can be prepared a day ahead.

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