Treacle sponge pudding

This beauty, a comfort food classic, is from Paul Hollywood’s British Baking.  I didn’t trust Paul’s timings after the last cake I made from this book and carried on steaming for 40 minutes longer than he suggested, mainly as all those other puddings I’ve made have taken longer and I also once read that you can’t overcook them.  All this aside, this was a stunner - it looked stunning and tasted stunning.  Today I had it with homemade white chocolate ice cream but would go with custard in the winter