Treacle Sponge Pudding, with a delicious syrupy sauce.

Treacle Sponge Pudding Recipe

I know, I know. At this time of year I should only be making thing which include cloves, cinnamon or brandy in the list of ingredients. Well this recipe doesn’t – but it still tastes delicious on a cold Winter’s day.

Treacle Sponge Pudding

Treacle Sponge Pudding, with a delicious syrupy sauce.

The past couple of weeks have been eventful to say the least. The temperatures have finally dropped, and ice and frost cover the street outside my window. Our dog Angel had to have an emergency operation, and even Gosia has been ill. To top it off we decided to go Christmas shopping yesterday on the busiest day of the year which is just asking for stress.

So, it’s with no regret that for a little comfort I’ve turned to this warming Treacle Sponge recipe. It’s gooey and sticky but really easy to make. There’s no skill involved in the mixing and no matter how rough you are the sauce still forms perfectly at the bottom of the sponge while it’s baking. What could be better than that when it’s chilly outside?

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Recipe: Treacle Sponge

Summary: There’s no skill involved in the mixing and no matter how rough you are the sauce still forms perfectly at the bottom of the sponge while it’s baking. What could be better on a cold Winter’s day?

Ingredients

  • 125g Plain Flour (sifted)
  • 120g Golden Caster Sugar
  • 3 tsp Baking Powder
  • 200ml Full Fat Milk
  • 1 Egg, lightly beaten
  • 1 tsp Vanilla
  • Pinch of Salt
  • 140g Brown Sugar
  • 4 heaped tbsp Golden Syrup
  • 250ml Boiling Water

Method

  1. Preheat your oven to 180c / 355f.
  2. Combine all the ingredients except the last 3 on the list into a bowl and mix well.
  3. Pour into a buttered oven proof dish.
  4. Put the brown sugar, syrup and water in a pan over the hob. Bring to the boil on a moderate heat and simmer for a minute.
  5. Pour the syrup mixture slowly into your baking dish; try to distribute it fairly evenly.
  6. Place the dish into the oven for approximately 45 minutes or until the sponge is nicely firmed.
  7. Allow to cool for 15 minutes before serving with custard or ice cream.

Variations

The recipe I’ve based this on (http://uktv.co.uk/food/recipe/aid/516685) adds a mashed banana with the initial ingredients for a different texture and taste. I far prefer it without, but you might like it.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

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