Easy treacle sponge

Easy treacle sponge

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(50 ratings)

Prep: 10 mins - 15 mins Cook: 40 mins


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
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  • 250g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • zest 1 lemon, plus juice ½ lemon



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

  • 5 tbsp breadcrumb
  • 200g pack butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar
  • 3 medium eggs



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

  • 200g self-raising flour
  • 5 tbsp milk



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


  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.

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Comments, questions and tips

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Marcia Dennis's picture
Marcia Dennis
28th Aug, 2019
Made this last Sunday for desert. Only gave it 4* because there wasn't a lot of sauce once cooked. Will put less breadcrumbs next time. But overall delicious and easy to make.
Hey Micky
15th Nov, 2017
This is delicious made as is - adding dates and crystallised ginger is a great twist. Make sure you use a deep enough dish as the sponge rises and the syrup can bubble over. Cooking times need to be adjusted if using a ceramic dish and I'd recommend using ceramic to prevent the syrup from burning
13th Aug, 2017
Made this as an emergency pudding for Sunday lunch. Didn't have a lemon so used a lime instead and substituted half the butter with coconut oil. It was lush, and was a big hit with everyone.
17th Mar, 2017
Very easy to make but took much longer than the 40 minutes stated, was around 75 minutes so the top was very overdone and the syrup very thick. Despite this, the kids loved it!
20th Nov, 2016
So easy to make...my 4 year old helped me! Kept everything aś per recipe but doubled the syrup...even though checked with a skewer Twas a but soggy in the middle so really needed a bit longer with extra syrup. Went down well with all ages.
15th Nov, 2016
Not a patch on my grandma's baked syrup sponge! And if you make it in a greased pudding basin it's so much easier and you don't need to faff about with breadcrumbs. Oh, and 250g syrup! Two tbsp is plenty.
25th May, 2015
I made this for my grandfather's card playing group and it went down a storm - everyone had seconds! The sauce at the bottom went beautifully with custard, but next time I will probably try using half the quantity of breadcrumbs as it was a tad thick. Overall, a real crowd pleaser and a cosy and wholesome after dinner treat! :D
15th Feb, 2015
This sponge came out very tasty but took a lot longer to cook than the stated 40 mins. It may have been because we used a glass pyrex dish, but it took a good 1hr - 1hr 15 mins for the centre to cook properly. And by then the edges of the sponge had lost a lot of moisture. I would definitely try it again using a different dish as it is worth the taste! I made it for 2 people so halved the cake mixture but kept the same quantities of the syrup mixture.
8th Feb, 2015
Yum. Made half the quantity of sponge but kept the syrup part as the full amount. Taking note of the comments, I added only a small amount of breadcrumbs and only a dash of lemon juice. Really delicious.
16th Nov, 2014
I made this exactly as Shellie below suggested. I needed to serve 4, so I used the full recipe amount for the treacle but halved the sponge ingredients. I used an 8 inch casserole dish. It was perfect! (I first tried this a while ago as per the recipe and found it tasty, but a bit dry). Love the lemony kick in the sauce.


skerries's picture
30th Dec, 2018
How far in advance can you make this before cooking??
goodfoodteam's picture
31st Dec, 2018
Thanks for your question. You need to make this and then cook straightaway as the raising agent (self-raising flour) starts to work as soon as it's added to the wet ingredients. You can reheat in the microwave though if you need to get ahead. Cover with cling film and heat on medium for around 5 - 8 mins.
31st Oct, 2015
Are you sure this has been given te right title? There is a difference between golden syrup and treacle. What do I look for to make a sponge pudding with treacle?
17th Apr, 2015
im allergic to lemon what could i use to substitute this?
goodfoodteam's picture
24th Jun, 2015
Hi there, for this recipe you could use 1 tbsp of water in place of the juice and 1/2 teaspoon of ground ginger instead of the zest. We haven't tested doing this so cannot guarantee perfect results but can see no reason why this wouldn't be successful. Let us know how you get on if you decide to give it a try.
17th Apr, 2015
im allergic to lemon what could i substitute lemon and juice with?
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