Treacle Sponge

Everyone loves a good treacle sponge with custard or cream. Why not try this recipe sometime this week and make a comforting dessert that the whole family will love. If you want to make a jam sponge instead, then simply use strawberry, raspberry, apricot or plum jam instead of the treacle.

Ingredients: (serves 4)
125 g butter - softened and cut into cubes, plus extra for greasing
125 g caster sugar
2 large eggs
125 g self raising flour
8 tbs golden syrup
1 tbs water

  • Grease a 900 ml pudding basin or similar ovenproof bowl.
  • Beat the butter and sugar together in another bowl until really creamy, light and fluffy.
  • Beat in the eggs, one at a time, adding a little flour with the second egg.
  • Fold in the rest of the flour.
  • Spoon 4 tablespoons of the golden syrup into the basin, then pour the sponge mixture on top.
  • Cover the basin with foil, making a pleat across the centre so the pudding can rise.
  • Put the basin in a large saucepan, with enough water to come halfway up the side of the basin.
  • Boil for 2 hours, adding more boiling water when necessary.
  • To make the treacle sauce, heat 4 tablespoons of the syrup and the water in a small saucepan.
  • Tip out the cooked pudding on to a plate and pour the hot sauce over the top.
  • Serve with custard, cream or ice cream.


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