Gooey school treacle sponge

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olive magazine

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Recipe by olive magazine

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1. Butter a 1-litre baking dish, and dollop the syrup in the bottom. Put the butter and sugar in a food processor and blitz until pale. Beat in the eggs one by one, then the vanilla. Add the flour and pulse until just mixed. Scrape into the dish, on top of the syrup.
2. Either cover with cling film and microwave on medium for 7 1/2 minutes or bake in the oven at 180C/fan 160C/gas 4 oven for 30 minutes until risen and golden. Serve with lashings of custard.

Per serving

371 kcalories, protein 4.2g, carbohydrate 54.1g, fat 16.8 g, saturated fat 9.7g, fibre 0.5g, salt 0.7 g

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Results 1-20

• Dee

  06 November 2007

  Dee rated and commented on this recipe

  

  Very easy and very tasty. I used toffee flavoured golden syrup.

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• Victoria

  07 November 2007

  Victoria rated and commented on this recipe

  

  Yummy, will do this again and again!

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• vicky

  07 November 2007

  vicky commented on this recipe

  I didn't change anything, just made it for my favourite man! You can't change perfection.

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• vicky

  07 November 2007

  vicky rated this recipe

  

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• Julie

  11 November 2007

  Julie commented on this recipe

  Lovely results, excellent for that last minute pud that everyone will love. I have also used Jam and Lemon Curd instead of syrup

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• tuffit

  24 November 2007

  tuffit rated and commented on this recipe

  

  A little too sweet.....but still rather yummy and SO easy!

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• rachel

  13 January 2008

  rachel rated and commented on this recipe

  

  I made this as individual puds by increasing the recipe by a half. It went down a treat!

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• Jane's kitchen

  16 January 2008

  Jane's kitchen commented on this recipe

  Everyone loved it and came back for second helpings,now they want to know when I will make it again.

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• Jane's kitchen

  16 January 2008

  Jane's kitchen rated this recipe

  

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• mrsbritish

  17 January 2008

  mrsbritish rated and commented on this recipe

  

  This is a really simple and quick recipe with great results. I will definitely be making it again!

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• Sukebind

  19 January 2008

  Sukebind commented on this recipe

  A lovely pudding without the need to steam for hours on the hob. I agree it is very sweet but cut the sweetness with a custard with not too much sugar in it.

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• smiffy

  28 January 2008

  smiffy rated and commented on this recipe

  

  Very nice very sweet. Next time I will serve it with creme fraiche rather than custard. Used the microwave and grilled it for a couple of mins to give the impression it was cooked in the oven. Fooled everyone except the dog.

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• Loustar14

  11 February 2008

  Loustar14 rated and commented on this recipe

  

  I halved the recipe as I was only serving three. The pudding tasted great although next time I will use less syrup as it was very sweet. Can't wait to try this with apple sauce or lemon curd!

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• reebs

  24 February 2008

  reebs commented on this recipe

  Noting the previous comments about the sweetness, I used 4 dstspoons treacle, and only 60g of sugar in the sponge, and grated zest of a small lemon too. This was absolutely delicious, just enough syrup with the slight lemony flavour cutting through the sweetness. As others, used less sugar in the custard too. This was so easy to whip up and yet would really impress at a dinner party, 'specially with the blokes, who always seem to love these 'school' puddings. Yum, yum. Yet another GF hit recipe. Not had one duff one yet!

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• scootercooper

  25 February 2008

  scootercooper rated and commented on this recipe

  

  havent had this dish since my school days have just cooked it and its just as good as i recall it being a real comfort food if you serve it up with a generous helping of real custard.

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• daisymoll

  23 April 2008

  daisymoll rated and commented on this recipe

  

  This was delicious, personally I would not ease up on the Syrup as I love that part...

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• Taz

  31 May 2008

  Taz rated and commented on this recipe

  

  I feel rather in the minority here! It was ok, but nothing to rave about for me. The treacle only soaked through the very bottom of the sponge and the rest of the cake ended up being rather plain. I served with pouring cream which was very nice.

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• bal

  02 June 2008

  bal rated and commented on this recipe

  

  this cake was very easy to make and must agree with the comments made by Taz, the syrup was just a thin layer at the bottom and rather plain definetely requires custard, all in all minimum effort and an alright pud at the end of it - no complaints.

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• traceymcv

  28 June 2008

  traceymcv rated and commented on this recipe

  

  You can get away with using a bit less syrup as it is very sweet. Great store cupboard pudding. Serve with good vanilla ice cream. Always a winner with family and friends.

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• kittybibidy

  14 July 2008

  kittybibidy commented on this recipe

  Cooked brilliantly, I had to adjust the cooking time as it needed longer, but I now realise that was down to my error - I added 3 eggs not just the 2! Daughter and her friend thought it was great, so will be making again.

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Ingredients

• 6 overloaded, oozing tbsp golden syrup
• 100g butter , plus extra for the dish
• 100g sugar
• 2 eggs
• ½ tsp vanilla essence
• 100g self-raising flour
• custard , to serve

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Ingredients

• 6 overloaded, oozing tbsp golden syrup
• 100g butter , plus extra for the dish
• 100g sugar
• 2 eggs
• ½ tsp vanilla essence
• 100g self-raising flour
• custard , to serve

Per serving

371 kcalories, protein 4.2g, carbohydrate 54.1g, fat 16.8 g, saturated fat 9.7g, fibre 0.5g, salt 0.7 g

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