old-fashioned treacle sponge

  • serves 4
  • Easy

You can't beat this classic steamed pud for a taste of nostalgia! Serve with creamy custard for a cheerful winter warmer.



  • golden syrup 3 tbsp, plus extra for drizzling 
  • breadcrumbs 1 tbsp
  • brandy a splash
  • unsalted butter 175g, plus extra for greasing 
  • golden caster sugar 175g 
  • lemon 1, zested
  • eggs 3, beaten 
  • self-raising flour 175g
  • milk 2 tbsp


  • Step 1

    Heavily butter a 1 litre pudding basin. In a bowl, mix 3 tbsp golden syrup with breadcrumbs and a splash of brandy, then tip into the basin.

  • Step 2

    Beat unsalted butter with golden caster sugar and zest of 1 lemon until light and fluffy, then gradually add beaten eggs. fold in self-raising flour, then add 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 basin. Steam for 1½ hours. Turn onto a serving dish and serve with extra golden syrup drizzled over.