Healthier treacle sponge

Healthier treacle sponge

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(3 ratings)

Prep: 25 mins Cook: 20 mins


Makes 6

Angela Nilsen reduces the fat of this schooldays pud with some simple swaps - but it still tastes as good as ever

Nutrition and extra info

  • Vegetarian

Nutrition: per pudding

  • kcal373
  • fat13g
  • saturates4g
  • carbs56g
  • sugars33g
  • fibre1g
  • protein8g
  • salt0.88g


  • 2 tbsp rapeseed oil, plus ¼ tsp
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 5 tbsp 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…

  • 1 small orange (½ tsp finely grated zest and 2 tbsp plus 1 tsp juice)



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g self-raising flour
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g light muscovado sugar
  • 25g ground almond
  • 2 large eggs
  • 175g natural yogurt
  • 1 tsp black treacle
  • 25g butter, melted



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


  1. Heat oven to 180C/160C fan/gas 4. Brush 6 x 200ml pudding tins with the ¼ tsp oil, then sit them on a baking tray. Stir together 4 tbsp of the golden syrup, the orange zest and 2 tbsp orange juice and spoon a little into the bottom of each tin (step 1).

  2. Tip the flour, baking powder, sugar (breaking up any lumps with your fingers) and ground almonds into a large mixing bowl and make a dip in the centre. Beat the eggs in a separate bowl, then stir in the yogurt and treacle. Pour this mixture, along with the melted butter and remaining 2 tbsp oil, into the dry mixture (step 2) and stir together briefly with a large metal spoon, just so everything is well combined. Divide the mixture evenly between the tins (step 3). Bake for 20-25 mins or until the puddings have risen to the top of the tins and feel firm.

  3. Mix together the remaining 1 tbsp golden syrup and 1 tsp orange juice to drizzle over as a sauce. To serve, if the pudding tops have peaked slightly, slice off to level so they sit upright when turned out. Loosen around the sides with a round-bladed knife (step 4), then turn them out onto plates. Scrape out any syrupy bits remaining in the tins and put on top of the puddings, then drizzle a little of the syrup sauce over and around each one.

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Comments, questions and tips

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12th Nov, 2016
I wanted a quick sponge pudding and this was perfect. Did it all in one 1.5l pudding bowl so took longer, about 45m at same temp. Whole family loved it and orange came through strongly. Will definitely make again.
11th Nov, 2012
Just made this and it was delicious! I added an extra squirt of orange juice to make the topping more runny and it tasted like christmas! A real treat that everyone enjoyed
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