Traditional Steamed Treacle Sponge Pudding with Custard vs Clafoutis aux Cerises (Cherry Clafoutis)

The Treacle Sponge offers a dense, cake-like crumb enriched by the deep, earthy bitterness of molasses, balanced by the bright acidity of lemon and a comforting, silky custard. In contrast, the Cherry Clafoutis features a light, flan-like texture that highlights the vibrant, tart sweetness of baked fruit. While both rely on a foundation of dairy and eggs, the sponge uses these to create a heavy, steamed structure, whereas the clafoutis employs a thin, delicate batter to frame the integrity of the cherries.