Name: Healthier treacle sponge
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 6
Cuisine: English
Ingredients: 2 tbsp rapeseed oil plus ¼ tsp; 5 tbsp golden syrup; 1 small orange (½ tsp finely grated zest and 2 tbsp plus 1 tsp juice); 175g self-raising flour; 1 ½ tsp baking powder; 100g light muscovado sugar; 25g ground almond; 2 large eggs; 175g natural yogurt; 1 tsp black treacle; 25g butter melted

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Healthier treacle sponge

Healthier treacle sponge

Angela Nilsen

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Makes 6

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Angela Nilsen reduces the fat of this schooldays pud with some simple swaps - but it still tastes as good as ever

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil

plus ¼ tsp
5 tbsp golden syrup
1 small orange

(½ tsp finely grated zest and 2 tbsp plus 1 tsp juice)
175g self-raising flour
1 ½ tsp baking powder
100g light muscovado sugar
25g ground almond
2 large eggs
175g natural yogurt
1 tsp black treacle
25g butter

melted

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Nutrition: per pudding

kcal373
fat13g
saturates4g
carbs56g
sugars33g
fibre1g
protein8g
salt0.88g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Brush 6 x 200ml pudding tins with the ¼ tsp oil, then sit them on a baking tray. Stir together 4 tbsp of the golden syrup, the orange zest and 2 tbsp orange juice and spoon a little into the bottom of each tin (step 1).
step 2

Tip the flour, baking powder, sugar (breaking up any lumps with your fingers) and ground almonds into a large mixing bowl and make a dip in the centre. Beat the eggs in a separate bowl, then stir in the yogurt and treacle. Pour this mixture, along with the melted butter and remaining 2 tbsp oil, into the dry mixture (step 2) and stir together briefly with a large metal spoon, just so everything is well combined. Divide the mixture evenly between the tins (step 3). Bake for 20-25 mins or until the puddings have risen to the top of the tins and feel firm.
step 3

Mix together the remaining 1 tbsp golden syrup and 1 tsp orange juice to drizzle over as a sauce. To serve, if the pudding tops have peaked slightly, slice off to level so they sit upright when turned out. Loosen around the sides with a round-bladed knife (step 4), then turn them out onto plates. Scrape out any syrupy bits remaining in the tins and put on top of the puddings, then drizzle a little of the syrup sauce over and around each one.

RECIPE TIPS

MAKING IT HEALTHIER

Angela lowered the fat of this sponge by over half with some simple swaps. Using yogurt and rapeseed oil instead of butter in the pudding reduces both fat and saturated fat. She also used fewer eggs, cut the sugar by using less syrup and stretched the mixture further by using healthy orange juice.

Recipe from Good Food magazine, October 2012

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A star rating of 4.8 out of 5.4 ratings

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