Traditional Steamed Treacle Sponge Pudding with Custard vs Turkish Profiteroles

Both desserts build on butter, eggs, milk, sugar and vanilla, yet they take them in very different directions. The treacle sponge creams butter and sugar into a soft steamed cake that emerges crowned with golden treacle when turned out, served with a warm custard thickened with egg yolks and cornflour. The profiteroles instead cook butter into a choux dough baked until puffed and golden, filled with a cornstarch-set vanilla pastry cream lightened with whipped cream and drizzled with warm cocoa sauce. One is soft and syrupy, the other airy and chocolatey.