Healthier treacle sponge

Healthier treacle sponge

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 6

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

Nutrition and extra info

Nutrition info

Nutrition per pudding

kcalories
359
protein
74.07g
carbs
53.6g
fat
12.6g
saturates
3.7g
fibre
1.2g
sugar
33.1g
salt
0.9g

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
  • 1½ tsp baking powder
  • 100g light muscovado sugar
  • 25g ground almonds
  • 2 large eggs
  • 175g natural yogurt
  • 1 tsp black treacle
  • 25g butter, melted

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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).
  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.
  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 from Good Food magazine, October 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
nicolanymph's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this and it was delicious! I added an extra squirt of orange juice to make the topping more runny and it tasted like christmas! A real treat that everyone enjoyed

Questions

Tips