Easy treacle sponge
- Sarah Cook
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Serves 8
Easy
Prep: 10 mins - 15 mins
Cook: 40 mins
A star rating of 4.4 out of 5.101 ratingsRate
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A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g golden syrup
-
zest 1 lemon
plus juice ½ lemon
-
5 tbsp breadcrumb
-
200g pack butter
softened
-
200g golden caster sugar
-
3 medium eggs
-
200g self-raising flour
-
5 tbsp milk
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Nutrition: per serving
- kcal512
- fat23g
- saturates14g
- carbs70.1g
- sugars50g
- fibre1g
- protein6g
- salt1g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
-
step 2
Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.
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A star rating of 4.4 out of 5.101 ratings
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