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Schooldays treacle sponge

Schooldays treacle sponge

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Rating: 5 out of 5.30 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 generously

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal763
fat43g
saturates25g
carbs90g
sugars56g
fibre1g
protein10g
low insalt0.71g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

RECIPE TIPS
IF YOU WANT TO USE A SLOW COOKER...
Steamed puddings were made for slow cookers! Prepare the pudding exactly as above but at step 3, instead of placing into a steamer or large pan, put it into your slow cooker, pouring in enough boiling water from the kettle to come halfway up the sides of the basin. Cover and cook on High for 4 hours until a skewer comes out clean. Serve as above.

Recipe from Good Food magazine, November 2009

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Rating: 5 out of 5.30 ratings
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