Schooldays treacle sponge

Schooldays treacle sponge

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

Prep: 30 mins Cook: 1 hr, 30 mins

Easy

Serves 4 generously
A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal763
  • fat43g
  • saturates25g
  • carbs90g
  • sugars56g
  • fibre1g
  • protein10g
  • salt0.71g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g unsalted butter, softened, plus extra for greasing
  • 3 tbsp golden syrup, plus extra for drizzling
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 1 tbsp fresh white breadcrumbs
  • splash brandy (optional but delicious)
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 175g golden caster sugar
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g self-raising flour
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • clotted cream, to serve

Method

  1. Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.

  2. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.

  3. Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Guster
25th Mar, 2017
Clotted cream? Seriously? This pudding is crying out for custard!
rogg
6th Dec, 2015
Treacle sponge. With no treacle? Rogg
jillyjam
21st Feb, 2015
Followed the recipe and then used the tip and put it in my slow cooker, after 2 hours the sponge leaked out of the bowl and mixed with the water. I left it a little longer on low then trusted my gut to turn it off. Glad I did or it would have been bone dry! No way would it have been edible after 4 hours and someone's tip for 8 hours? Maybe if you wanted house bricks! Strange.
john_b_not_the_sloop
27th Nov, 2016
The slow cooker needs to set on low power. Pity the instructions didn't mention that....
lodikay
3rd Feb, 2014
Delicious pud and very easy to make. I didn't have fresh lemons so I used 1/2 tsp lemon extract and as I like a very saucy pud I used an extra 2 tbsp of syrup in the bottom of the basin. It came out absolutely perfect, but if I make again will use a whole tsp of lemon as it could have done with a bit more zing, and probably add an extra tbsp of syrup, because you cannot really have too much sauce! I used a single sheet of baking parchment and forgot to butter it, but it was fine and came out of the basin with no problems at all. Served with a little extra syrup (heated in the microwave), and lashings of custard!
northernsoulgirl
16th Oct, 2012
Hi, just wondered if anyone had any probs. printing this recipe off?
pepita01
7th Oct, 2012
I made this yesterday, the first I had made. It was very easy. I cooked it in the slow cooker. A really delicious pudding. The family loved it.
sparrowfield
4th Apr, 2012
Made this yesterday. Delicious, although as there was only the two of us that day, I halved the suggested recipe and it worked just as well. Fine for us. Kept a little of the second egg to coat pastry.
thompsona
27th Mar, 2012
5.05
this was an easy recipe to follow even if i did try to use 100g of bread crumbs instead of 1tbsp. the recipe worked really well and the finished product was well worth the 1 and a half hour wait. I would recommend this pudding for at the end of Sunday lunch this was a nice finish. A good pudding and the whole family loved it, it served 8 of us and there was still a little to spear. love it. By the way i'm 17 and this was easy to make.
driving1717
21st Mar, 2012
5.05
Just made this for my wine wednesday evening with my friends. Very easy to make and i'm cooking it in the slow cooker suggested by FRSOAR. Fingers crossed it works out

Pages

Kay Hull
1st Mar, 2015
can I cook this recipe in my pressure cooker and if so what are the times
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.