Pear treacle steamed pudding with toffee sauce

Method

1. Grease a 1.2 litre/2 pint pudding basin with butter across the base and up the sides. Place a small square of well buttered baking paper or foil in the base of the basin.

2. Add the baking spread, sugar, treacle, flour, baking powder, spices, eggs and milk to a large bowl. Using an electric whisk, mix until well combined and smooth.

3. Slice the pears lengthways into 2cm/1in slices. Arrange in a neat spiral pattern at the bottom of the basin (this will give a nice pattern on the pudding when it is turned out). Arrange any remaining pears on top in a neat layer. Add the sponge mixture to the bowl and smooth the top to flatten.

4. Take a piece of foil 10cm/5in bigger than the rim of the bowl. Grease one side of the foil with butter. Make a pleat in the middle of the foil about an inch wide (this allows for expansion of the pudding as it cooks – watch the how to video if you are unsure.)

5. Cover the basin with the foil, with the pleat in the centre. Twist the foil around the rim of the basin to seal and fold over any excess to make a neat seal (alternatively secure with string).

6. Put a metal jam jar lid or trivet into the base of a large, deep saucepan. Place the pudding basin on top and fill the pan halfway with boiling water, coming halfway up the basin.

7. Cover with a lid and bring to the boil over a high heat. Reduce the heat to a simmer and cook for about 1½ hours, or until the pudding has risen and is springing back in the centre. Once cooked remove from the pan.

8. Meanwhile, make the toffee sauce. Put the ingredients in a saucepan and stir over a low heat until melted. Boil for a few minutes to thicken slightly. Set aside.

9. Remove the foil from the pudding and gently loosen the sides of the pudding using a small palette knife (this makes it easier to turn out).

10. Turn the pudding upside down onto a plate. Remove the basin and square of foil and serve with the toffee sauce.