Schooldays Treacle Sponge

A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm

• Cooking Time Prep 30 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 4 generously

Nutrition per serving

• Kcalories

  763

• Protein

  10g

• Carbs

  90g

• Fat

  43g

• Saturates

  25g

• Fibre

  1g

• Sugar

  56g

• Salt

  0.71g

Ingredients

• 175g unsalted butter, softened, plus extra for greasing
• 3 tbsp golden syrup, plus extra for drizzling
• 1 tbsp fresh white breadcrumbs
• splash brandy (optional but delicious)
• 175g golden caster sugar
• zest 1 lemon
• 3 large eggs, beaten
• 175g self-raising flour
• 2 tbsp milk
• clotted cream, to serve

Directions

1. Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
2. Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
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 sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

Categories: Courses, Family & Kids, More Recipes