Steamed Treacle Sponge with Butterscotch Sauce

We are back! The Hong Kong Food Odyssey was mega successful and we ate like there was no tomorrow. My tummy decided to give up as soon as we got back...I tell you I was sick as a dog all day...wasn't able to keep anything down. Yikes.

My husband came to the rescue though. This is one of Rick Stein's recipe - but he now insists that it is his creation as it is now called Treacle Pudding with Luuuurve.

The Luuuuve worked like magic!

I loved the doughy texture with steaming (as supposed to spongy when you bake). The butterscotch sauce was the perfect match as it had the same sticky and sweet consistency. Just try not to think how much sugar is in it!