Schooldays treacle sponge
Try this traditional British pud for an indulgent end to a Sunday lunch
1
rating
Difficulty and servings
Serves 4 generously
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
- 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.
- Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
- 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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http://www.bbcgoodfood.com/recipes/13352/
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Ingredients
Search Good Food
Difficulty and servings
Serves 4 generously
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
Ingredients
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