The first time I ate treacle pudding, the steamed syrup-soaked sponge cake, in England, I was speechless. How a country could sit on a culinary secret like that and never breathe a word about it to ...

To the average expat Brit, steamed treacle pudding might conjure memories—nightmares, really—of morose school lunches ending tragically with a heavy suet-laden thing covered in lumpy custard. In April ...