Traditional Steamed Treacle Sponge Pudding with Custard vs Southern Banana Pudding

Both desserts rely on milk, eggs, sugar, butter and vanilla, but they use them very differently. In the treacle sponge, creamed butter, sugar and eggs become a soft steamed sponge that is turned out beneath a syrupy layer of golden treacle and served warm with a separate vanilla custard thickened with egg yolks and cornflour. The banana pudding puts all five into a single flour-thickened stovetop custard, layered with vanilla wafers and sliced bananas and finished with either a golden baked meringue or whipped cream. One is warm, syrupy and cake-like; the other is a fruity, creamy layered dessert.