Olive Magazine
Easy Treacle Sponge Pudding Recipe

Oven-baked treacle sponge

Published: March 5, 2020 at 12:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Make this absolute hug-in-a-bowl British pudding, with lots of fresh lemon zest to cut through the sweet, gooey sponge. Perfect for a Sunday lunch dessert

Nutrition:
NutrientUnit
kcal552
fat30.5g
saturates18.5g
carbs63.1g
sugars39g
fibre1.3g
protein5.4g
salt1.1g
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Try our classic treacle sponge recipe, or check out this showstopping treacle tart and jam and coconut sponge.

Ingredients

  • 175g butter, softened, plus extra for the baking dish
  • 275g golden syrup
  • 100g golden caster sugar
  • 2 lemons, zested and juiced
  • 1 tsp vanilla extract
  • 2 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 25g custard powder
  • 150ml double cream
  • single cream or custard, to serve

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a 1.5-litre baking dish and put inside a roasting tin.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    To serve, remove the foil and spoon the sponge and syrup into bowls. Serve with cream or custard.

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