Schooldays treacle sponge

Schooldays treacle sponge

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(21 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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25th Jan, 2011
Sounds amazing, will be making this one over and over no doubt! :)
14th Dec, 2010
Made this last Sunday absolutely delicious the splash of brandy made the difference.'s picture
18th Oct, 2010
Had this yesturday after the sunday roast .really warming and tastey on a cold day lovely with Ambrosia custard dare i say.
3rd Oct, 2010
Absolutely delicious! Very easy to make and perfect for a blustery autumn day like today. Can recommend the splash of brandy. Adds a little zing!


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