Gooey school treacle sponge

Latest comments and suggestions

Results 41-60

• JellyCake

  20 May 2009

  JellyCake rated and commented on this recipe

  

  This is really yummy. I used "Pure" margarine as I was cooking it for a dairy free guest, and it turned out fine.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emmamac

  28 June 2009

  emmamac rated and commented on this recipe

  

  This was extremely easy to make and went down a treat at a dinner party with friends! Will definitely make this again and again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Summer :)

  03 August 2009

  Summer :) rated and commented on this recipe

  

  Very Good Recipe! - i halved the recipe for 2 people but still added same amount of syrup but put 3tbsp in the bottom and drizzled with the rest to make it moist and gooey! Served with Plenty of Homemade Custard.. must be good to make my dad say its heavenly

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kimberleybillie

  16 August 2009

  kimberleybillie commented on this recipe

  My children love this, I make it often. It's really quick and easy and the happy faces and tums are well worth it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• littlestrad15

  20 August 2009

  littlestrad15 commented on this recipe

  what a lovely cake! I used maple syrup and it tasted soooooo good but the maple syrup started crystelizing. It was still soooo nice and no one else complained!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fiona

  05 September 2009

  Fiona rated and commented on this recipe

  

  My tribe loved this, they ate every scrap so will definitely make it again and again, I did find that I needed to cook it for slightly longer than the recipe says.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lefylde

  09 September 2009

  Lefylde commented on this recipe

  Great! Top with chopped nuts it's even greater!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali

  14 October 2009

  Ali rated and commented on this recipe

  

  Hey, Yeah I made this last week and forget to comment, but am doing so now. I loved it was brillant with one of the custard recipes, however I used Treacle syrap, as it was a treacle sponge, put 2 heaped tbsp and was very sweet. It was also very hard to get out of tin. So next time I think I will cook the sponge, serve it up and then add the syrap/treacle on top. Makes :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SM

  14 October 2009

  SM rated and commented on this recipe

  

  I halfed the recipe and put into two individial pots as puddings (with only 2 tblespoons of syrup 1 to each ramekin). Tastes lovely!!! (I added some sultanas to mine too)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• caron

  23 November 2009

  caron rated and commented on this recipe

  

  This was easy to make and very yummy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  22 December 2009

  Belkey rated and commented on this recipe

  

  This was proper yummy and better than anything I ever had at school! The reason I've only given it 4 stars is because there is no way it would feed 6 people and it also took longer than stated to cook in the oven - about 40 mins.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Naomi

  23 January 2010

  Naomi rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LovingDxb

  29 January 2010

  LovingDxb rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pixieloveheart

  19 March 2010

  Pixieloveheart rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• juliets food

  21 March 2010

  juliets food rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Haz

  21 April 2010

  Haz commented on this recipe

  Amazing! Sooo gooey! Will definately try again some time!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vicki

  04 May 2010

  Vicki rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Becca

  02 June 2010

  Becca commented on this recipe

  I'd like to make this but in individual ramekins of which I have four. Please can anyone give advice as to adjusted cooking time?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Becca

  07 June 2010

  Becca rated and commented on this recipe

  

  Well I made this at the weekend and it was pretty delicious. I kept the recipe the same and managed to just about fill the four ramekins. I adjusted the cooking time to 20 minutes and they were completely done. I would probably increase the golden syrup a little bit next time as there didn't seem to be a whole lot in there. One particularly good thing is that I cooked all four ramekins on the Saturday but we only ate two so I reheated one for myself in the microwave for 1 minute on Sunday and it was just as good.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• misschetnik

  13 August 2010

  misschetnik rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4062/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.