Olive Magazine

old-fashioned treacle sponge

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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Ingredients

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

Method

  • 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.

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