Schooldays treacle sponge

Schooldays treacle sponge

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(22 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins


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
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  • 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 translucent, golden-amber coloured, sweet syrup

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



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

  • 175g golden caster sugar
  • zest 1 lemon



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

  • 3 large eggs, beaten



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

  • 175g self-raising flour
  • 2 tbsp milk



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

  • clotted cream, to serve


  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.

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Comments, questions and tips

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6th Dec, 2019
Left out the breadcrumbs and lemon zest, as didn't have any. Used gluten free flour with a teaspoon of Xanthan Gum. Turned out absolutely perfectly after 4 hours on high, in the slow cooker. Will definitely make time and again. To the person who found it leaked out and boiled dry after 2 hours, take a look at the Good Food video on how to prepare a steamed pudding. You need to use a larger bowl to allow it space to rise (it said 1 litre and it means 1 litre). Also, make sure you grease and pleat the foil & paper, and tie it very tightly. There is no problem with this recipe at all!
27th Nov, 2018
Made this so many times. Easy to make, I never have breadcrums in so I use either semolina or polenta instead and always comes out great. I cook it in my slow cooker as suggested and it’s perfect. A proper pudding for a cold night, like a hug on the inside.
20th Oct, 2017
How is this, and others like it, anything like treacle sponge? There's not a drop of treacle in it.
25th Mar, 2017
Clotted cream? Seriously? This pudding is crying out for custard!
20th Nov, 2018
you said it my man!
6th Dec, 2015
Treacle sponge. With no treacle? Rogg
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.
27th Nov, 2016
The slow cooker needs to set on low power. Pity the instructions didn't mention that....
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's picture
16th Oct, 2012
Hi, just wondered if anyone had any probs. printing this recipe off?


Kay Hull
1st Mar, 2015
can I cook this recipe in my pressure cooker and if so what are the times
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