In association with
Easy treacle sponge

Easy treacle sponge

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

Prep: 10 mins - 15 mins Cook: 40 mins

Easy

Serves 8

A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom

Nutrition and extra info

Nutrition: per serving

  • kcal512
  • fat23g
  • saturates13.7g
  • carbs70.1g
  • sugars49.6g
  • fibre0.9g
  • protein5.6g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • zest 1 lemon, plus juice ½ lemon
    Lemon

    Lemon

    le-mon

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

  • 5 tbsp breadcrumb
  • 200g pack butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 3 medium eggs
    Eggs

    Egg

    egg

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

  • 200g self-raising flour
  • 5 tbsp milk

    Milk

    mill-k

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

Method

  1. Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.

  2. Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
shellie2780
22nd Dec, 2013
This was such a lovely tasty light pudding we all really enjoyed it :) I only used half quantity ingredients though as it was only for 3 people but nxt time I'm gona use again half for the sponge and the full amount for the syrup as it did dry up alittle to much for me x
littleh
29th Nov, 2013
My 10 year old daughter just made this by herself. It's such a simple pudding but delicious!!! A simple easy tasty recipe. Just don't add up the calories.
picklelilley
9th Oct, 2013
Made this scaled down to 1/3 of everything - came out beautifully!
LadyPenelope999
22nd Sep, 2013
Absolutely delicious! Even my fussy teenage Son devoured this yummy dessert! I chose not to include the zest, just the juice & added a few drops of vanilla essence to the sponge. I've only recently discovered this website & everything I've made so far has been very tasty (& edible!). Thank you, Good Food, keep up the good work.
bluenose1946
29th May, 2013
Why call this a treacle sponge when there is no treacle in it?
bluenose1946
29th May, 2013
Why call this a treacle sponge when there is no treacle in it?
sammy_chefess
16th May, 2013
Absolutely loved this last night, went down a treat with the family! Dad even went for seconds! Over cooked it only by a minute but it gave it that extra crunch and was absolutely delicious! Definitely going to make again one day!
judyowens
11th Apr, 2013
Made this last night but used treacle instead of golden syrup. Would also use less breadcrumbs next time as I thought the base would be more runny and sticky. However everyone loved it it and some went back for thirds.
marola
5th Apr, 2013
Diana I would use the same amount of jam as syrup, that's what I do when making a sponge in the microwave. A microwaved sponge is lovely, very light and only takes about 10 mins to cook.
Bentleybird
26th Mar, 2013
Has any one made this with jam? how much should I use

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.