Recipe – Classic Treacle Sponge

I’ve been thinking a lot about comfort food. I think it’s all the rainy weekends we’ve been having. My Nan was a master of traditional puddings like jam roly poly and treacle sponge so I thought I’d have a go at the latter. It’s really easy to throw together but you do need the right bowl and the right size pan for steaming, but it’s all worth it!

For 4-6 you will need:

  • 175g unsalted butter, softened, plus extra for greasing
  • 175g golden caster sugar
  • 175g self-raising flour
  • 3 large eggs, beaten
  • 5 tablespoons golden syrup, plus extra for finishing
  • 1 tablespoon fresh breadcrumbs
  • Zest of 1 orange
  • 2 tablespoons milk

Heavily grease a 1-litre pudding basin with butter. Make the breadcrumbs by slicing off the crusts of a slice of bread, wrapping in cling film and scrunching it up. In a small bowl, mix the golden syrup with the breadcrumbs, then tip into the pudding basin.

Whisk the butter with the sugar and orange zest until light and creamy, then add eggs gradually. Fold in the flour with a wooden spoon then finally add the milk.

Spoon the mix into the pudding basin. Make a foil sandwich placing baking parchment between two layers of foil, grease one side of the foil. Place this greased side down over the bowl, 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. Drizzle more golden syrup over the top. A squeeze version of golden syrup is the best for this. Serve with custard, cream or clotted cream for total indulgence!

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