Gooey school treacle sponge

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olive magazine

35 ratings

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 41-49

• 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.

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• 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.

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• 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

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• 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!

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• 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!

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• 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.

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• Lefylde

  09 September 2009

  Lefylde commented on this recipe

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

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• 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 :)

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• 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)

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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

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

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