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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7th Oct, 2012
I made this yesterday, the first I had made. It was very easy. I cooked it in the slow cooker. A really delicious pudding. The family loved it.
4th Apr, 2012
Made this yesterday. Delicious, although as there was only the two of us that day, I halved the suggested recipe and it worked just as well. Fine for us. Kept a little of the second egg to coat pastry.
27th Mar, 2012
this was an easy recipe to follow even if i did try to use 100g of bread crumbs instead of 1tbsp. the recipe worked really well and the finished product was well worth the 1 and a half hour wait. I would recommend this pudding for at the end of Sunday lunch this was a nice finish. A good pudding and the whole family loved it, it served 8 of us and there was still a little to spear. love it. By the way i'm 17 and this was easy to make.
21st Mar, 2012
Just made this for my wine wednesday evening with my friends. Very easy to make and i'm cooking it in the slow cooker suggested by FRSOAR. Fingers crossed it works out
frsoar's picture
14th Mar, 2012
I do a school meals night once a month for my kids and we always have sticky pud, however this one is the best, I forgot to add the milk but was still gorgeous, mixing the treacle with breadcrumbs - superb. Top Tip cook in a slow cooker for 8 hrs. on high and you will not be disappointed.
mooniegray's picture
31st Jan, 2012
FAB! Great recipe for a classic desert. Will make again..and again.
jmalanga1981's picture
28th Jan, 2012
Wonderful light and moist sponge. I found the mix a little dry so instead of adding extra milk I added some cointreau instead (about a tbsp) which complimented the sponge nicely. I also substituted the brandy for some cointreau (a common theme occurring here!) in the golden syrup mix. I added some extra golden syrup after baking and coupled the dish with some custard. A wonderful reminder of how puddings should be!
25th Sep, 2011
Made this and it was easy and delicious. One thing though make sure the cover is tight on as initially just used the plastic lid that came with my basin and after 1.5 hrs it was still raw so put tin foil and parchment under the lid and put the lid back on as didn't have string. Took ages in the end, but was delicious and went very well with the homemade custard.
15th May, 2011
This was fantastic! Left out the breadcrumbs as I didn't think they were necessary, and used a bit of lemon juice instead of the zest. Also used light muscovado sugar for a lovely caramel flavour in the sponge. I would add a little extra syrup next time I make it as there was only a thin layer left once cooked. Delicious moist sponge, a hit with all my family!
8th Mar, 2011
Made this last night - it was delicious. I had forgotten that lovely pudding texture that comes from the steaming - really brought back childhood memories!


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