Schooldays treacle sponge

Schooldays treacle sponge

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(12 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 4 generously

A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
763
protein
10g
carbs
90g
fat
43g
saturates
25g
fibre
1g
sugar
56g
salt
0.71g

Ingredients

  • 175g unsalted butter, softened, plus extra for greasing
  • 3 tbsp golden syrup, plus extra for drizzling
  • 1 tbsp fresh white breadcrumbs
  • splash brandy (optional but delicious)
  • 175g golden caster sugar
  • zest 1 lemon
  • 3 large eggs, beaten
  • 175g self-raising flour
  • 2 tbsp milk
  • clotted cream, to serve

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Method

  1. Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
  2. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
  3. Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

Recipe from Good Food magazine, November 2009

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Comments

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lodikay's picture

Delicious pud and very easy to make. I didn't have fresh lemons so I used 1/2 tsp lemon extract and as I like a very saucy pud I used an extra 2 tbsp of syrup in the bottom of the basin. It came out absolutely perfect, but if I make again will use a whole tsp of lemon as it could have done with a bit more zing, and probably add an extra tbsp of syrup, because you cannot really have too much sauce! I used a single sheet of baking parchment and forgot to butter it, but it was fine and came out of the basin with no problems at all. Served with a little extra syrup (heated in the microwave), and lashings of custard!

northernsoulgirl's picture

Hi, just wondered if anyone had any probs. printing this recipe off?

pepita01's picture

I made this yesterday, the first I had made. It was very easy. I cooked it in the slow cooker. A really delicious pudding. The family loved it.

sparrowfield's picture

Made this yesterday. Delicious, although as there was only the two of us that day, I halved the suggested recipe and it worked just as well. Fine for us. Kept a little of the second egg to coat pastry.

thompsona's picture
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this was an easy recipe to follow even if i did try to use 100g of bread crumbs instead of 1tbsp. the recipe worked really well and the finished product was well worth the 1 and a half hour wait. I would recommend this pudding for at the end of Sunday lunch this was a nice finish. A good pudding and the whole family loved it, it served 8 of us and there was still a little to spear. love it.
By the way i'm 17 and this was easy to make.

driving1717's picture
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Just made this for my wine wednesday evening with my friends. Very easy to make and i'm cooking it in the slow cooker suggested by FRSOAR. Fingers crossed it works out

frsoar's picture
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I do a school meals night once a month for my kids and we always have sticky pud, however this one is the best, I forgot to add the milk but was still gorgeous, mixing the treacle with breadcrumbs - superb. Top Tip cook in a slow cooker for 8 hrs. on high and you will not be disappointed.

mooniegray's picture
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FAB! Great recipe for a classic desert. Will make again..and again.

jgarforth1981's picture
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Wonderful light and moist sponge. I found the mix a little dry so instead of adding extra milk I added some cointreau instead (about a tbsp) which complimented the sponge nicely. I also substituted the brandy for some cointreau (a common theme occurring here!) in the golden syrup mix. I added some extra golden syrup after baking and coupled the dish with some custard. A wonderful reminder of how puddings should be!

rehanapmalik's picture
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Made this and it was easy and delicious. One thing though make sure the cover is tight on as initially just used the plastic lid that came with my basin and after 1.5 hrs it was still raw so put tin foil and parchment under the lid and put the lid back on as didn't have string. Took ages in the end, but was delicious and went very well with the homemade custard.

jonicholls's picture
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This was fantastic!
Left out the breadcrumbs as I didn't think they were necessary, and used a bit of lemon juice instead of the zest.
Also used light muscovado sugar for a lovely caramel flavour in the sponge.
I would add a little extra syrup next time I make it as there was only a thin layer left once cooked.
Delicious moist sponge, a hit with all my family!

powleyca's picture
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Made this last night - it was delicious. I had forgotten that lovely pudding texture that comes from the steaming - really brought back childhood memories!

abigailhiggs's picture
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Sounds amazing, will be making this one over and over no doubt! :)

trevorblade's picture
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Made this last Sunday absolutely delicious the splash of brandy made the difference.

pennymiller's picture

Had this yesturday after the sunday roast .really warming and tastey on a cold day lovely with Ambrosia custard dare i say.

angelinw8ing's picture
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Absolutely delicious! Very easy to make and perfect for a blustery autumn day like today. Can recommend the splash of brandy. Adds a little zing!

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