Treacle Sponge Recipes

SCHOOLDAYS TREACLE SPONGE

Steps:

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

TREACLE SPONGE

Steps:

• Preheat oven to 200ºC (180ºC Fan). Grease a 1.5l baking dish.
• In a bowl, mix together lemon juice, zest and golden syrup, pour into the bottom of the baking dish so the entire base is covered.
• In another bowl cream the butter, sugar and salt. Beat in the eggs and fold in the flour. Whisk in milk, so the batter has a dropping consistency.
• Pour mixture into baking dish and spread with a wet spoon or spatula. Bake in the oven for 35-40min. Serve warm with custard or ice cream.

EASY TREACLE SPONGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
• Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

OVEN-BAKED TREACLE SPONGE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Butter a 1.5-litre baking dish and put inside a roasting tin.
• Use electric beaters to beat the butter with 75g of the golden syrup, sugar, lemon zest and vanilla until pale and fluffy. Add the eggs one by one, then fold in the flour, baking powder and custard powder, followed by 1 tbsp of lemon juice and 100ml of the cream. Spoon the sponge mixture into the baking dish and level out. Lift the roasting tin onto a middle shelf in the oven and pour boiling water into the tin until it reaches halfway up the sides of the baking dish. Bake for 30-35 minutes or until well risen and a skewer poked in comes out clean.
• While the pudding is baking, mix together the remaining 200g of golden syrup with the last 50ml of double cream, another tbsp of lemon juice and a generous pinch of sea salt.
• As soon as the pudding comes out of the oven, poke the sponge all over with a toothpick and pour over the golden syrup mixture. Cover loosely with foil and leave for 15 minutes.
• To serve, remove the foil and spoon the sponge and syrup into bowls. Serve with cream or custard.

STEAMED TREACLE SPONGE PUDDING

Steps:

• First of all butter the basin, then measure 3 tablespoons of golden syrup into it. Then take a large mixing bowl, sift the flour and baking powder into it, add the softened butter, eggs, sugar and black treacle. Next, using an electric hand whisk (or a large fork and lots of elbow grease), beat the mixture for about 2 minutes until it's thoroughly blended. Now spoon the mixture into the basin and level the top using the back of the tablespoon. Place the sheet of foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding. Pull it down the sides and tie the string, taking the string over the top and tying it on the other side to make yourself a handle for lifting. Trim off the excess paper all the way round. Now steam the pudding for 2 hours, checking the water level halfway through. To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top before taking it to the table. Serve with Proper Custard (see our Cookery School Video), or some well chilled crème fraîche.

MARY BERRY'S TREACLE PUDDING RECIPE

Steps:

• Measure the golden syrup into the bottom of a greased 1.1 litre pudding basin.
• Mix the flour, sugar and suet together in a mixing bowl. Add the vanilla extract and enough milk to bind to a soft dough. Pour into the basin on top of the syrup. Cover with greaseproof paper and seal the top with a foil lid.
• Put the basin in a stainless steel saucepan with a tight-fitting lid. Fill with enough water to come halfway up the basin and cook on the hob for about 3½ hours, occasionally checking on the level of the water in the pan, topping up when needed with more boiling water.
• OR to cook with an Aga, bring to the boil on the boiling plate for about 8 minutes. Transfer the pan, water and basin to the floor of the simmering oven and cook for about 3½ hours until the pudding is nicely risen and firm to the touch.
• Turn the pudding upside down on to a plate so that all the syrup runs down the sides. Serve warm with custard and more warm golden syrup, if liked.

TREACLE SPONGE PUDDING

Steps:

• In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
• Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
• To prepare the sponge, gently cream the butter and sugar together.
• Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
• Sift over the flour and gently whisk the mixture together.
• Add just enough milk for the mixture to drop easily from a spoon.
• Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
• To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
• Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
• Cover and steam for between 1-3/4 to 2 hours.
• Do not let the water dry out by continually topping up the water to the two-thirds mark.
• Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
• Place over a gentle heat and slowly bring to the boil.
• In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
• Remove the cream mixture from the heat and slowly stir it into the egg mixture.
• Return the mixture back into the saucepan on a gentle heat.
• Stir the custard continuously, until thick without allowing the mixture to boil.
• If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
• Cover with cling film to prevent a skin forming.
• Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
• Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
• Serve with the custard.

SLOW COOKER TREACLE SPONGE

Steps:

• Grease a 1.2 litre/2 pint pudding basin with butter. I use the plastic lidded bowls that are made for steamed puddings as I struggle/cannot be bothered with all the pleating and tying of string that is required for the ceramic bowls.
• Beat the 150 grams butter and 150 grams sugar together until pale and thickened a little. This takes a couple of minutes.
• Whisk or beat in half the 3 beaten eggs followed by half the 150 grams (75 grams) flour for a couple of minutes. Add the remaining eggs and flour all at once as well as the milk. Whisk or beat again for another minute.
• The batter should be a soft dropping consistency. Add a splash more milk if it's not.
• Pour 200 grams of syrup into a microwaveable bowl and add the lemon juice. Heat for 20 seconds in the microwave and stir the two together.
• Pour the syrup mixture into your pudding bowl.
• Carefully spoon the sponge mixture on top of the golden syrup so that it stays on top of the syrup.
• Smooth over and place the lid or your coverings over the top.
• Put a flat wedge of silver foil in the slow cooker to sit your pudding bowl on (this prevents the bottom of the pudding burning).
• Place the pudding bowl carefully in the slow cooker and pour just boiled water into the slow cooker bowl so that it comes ¾ of the way up the pudding bowl.
• Place the lid on and cook for 3 hours on High or 2 hrs 30 minutes in a steamer or saucepan.
• To serve take it carefully out of the slow cooker. Remove the lid and invert the pudding onto a large serving plate. Let the syrup gently flow out of the bowl as the pudding releases. I put the plate on top of the bowl and very carefully rotate so the plate is on the bottom and then slowly lift the bowl clear.
• Apply To Sticky Face

RECIPES

Steps:

• Step 1:Mix together the eggs, flour, sugar, butter and milk.Step 2:Grease a large pudding basin or four individual size pudding basins. Pour golden syrup into the bottom of the pudding basin(s).Step 3:Pour the cake mix on top. Cover with cling and pierce a few times. Microwave for 5 minutes.Step 4:Leave for 5 minutes before serving with custard.