British Treacle Sponge

This Treacle Sponge recipe will bring back quite a few childhood memories I’m sure,. It was originally a steamed pudding which was a long cooking time and fell out of favour when many women went to work and had limited time to make a meal for the family. However, with my new recipe, as well as being Steamed, it can now be Microwaved or Baked, plus, you can use Treacle, Golden Syrup, Jam or Agave Nectar. So as you can see it’s a very versatile pudding that suites most tastes and being short on time is no longer an excuse.

If you live in a place where Golden Syrup is either difficult to find, or just not available, don’t worry, you can NOW make your own excellent substitute. See my recipe and video tutorial HERE

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5 from 2 votes

Treacle Sponge

Now you can have this delicious pudding on your table in just a couple of minutes which normally takes 30 minutes or longer, simply by using your microwave.

Adjust Serving Size

PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.

6 servings

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Cook Time35 minutes mins

Course: Custard, Hot Pudding &amp

Calories per Serving 204

Author: :Mr. Paul

Ingredients

Metric - US Customary

• For the Sponge
• 75 g butter plus extra for greasing
• 75 g sugar caster or soft light brown sugar
• 1 egg
• 150 g self-raising flour
• If you only have plain flour then add level teaspoon of Baking Powder
• A little milk
• For the Sauce
• 4 Tablespoons Golden Syrup If you have difficulty finding this see my notes below

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Grease a 900ml (1½ pint) ovenproof dish, pudding basin, or 6 150ml (¼ pint) pudding basins. Divide the Golden Syrup equally between whatever basins you are using. Leave these aside for later. preferably in the fridge.
• Beat the butter and sugar together in a bowl until pale and fluffy.
• Add the egg and beat well.
• Fold in the flour then add just enough milk to make a dropping consistency. Spoon the mixture into the prepared dishes or basin and spread it out evenly.
• To bake: bake for 30-35 minutes in a preheated oven at 180°C/160ºC Fan/ 350°F/ gas 4.
• To steam: cover with greased greaseproof paper and foil, folding the foil firmly around the rim of the dish or basin to prevent moisture from entering. Then steam for around 1¼-2 hours.
• To microwave: cover with a piece of greaseproof paper and cook on high (100 per cent power) for 5-6 minutes. Leave to stand for 1 minute before serving.
• For a jam sponge, put 3 tablespoons of jam of your choice (apricot and plum are particularly good) in the base of the greased dish or basin before adding the pudding mixture. I have experimented with AGAVE NECTAR and that works well too.

If you have difficulty finding Golden Syrup where you live, you can make your own, see at this link https://mr-pauls-pantry.com/golden-syrup-make-your-own/

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Baking, British, Cuisine, Desserts & Puddings, Meals for 1 or 2, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From