Treacle Sponge Recipe
Our friendly Driving Team Supervisor, Paul, has been supplying his local pub with ‘school dinner’ style puddings for many years. He let us into his surprisingly simple, secret recipe for a popular pud – treacle sponge. This would be ideal for warming everyone up on bonfire night after you’ve watched some fireworks decorate the sky.
- 4oz/110g butter (softened but not melted)
- 4oz caster sugar
- 2 eggs
- 4oz/110g self raising flour
- 6tbsp golden syrup
Preheat the oven to 180C/160C fan/gas mark 4. Line a round cake tin with grease proof paper. Add your golden syrup to the base and allow to spread and settle. If there’s not enough golden syrup to coat the bottom, then add a little more.
Cream together the softened butter and sugar until light and fluffy.
Beat the eggs in a bowl and add gradually. You might need to add a little bit of the flour to stop the mixture from splitting.
Add in all the flour and mix until smooth – be careful not to overmix.
Pour into the cake tin, on top of the golden syrup and place onto the middle shelf of your oven for approx. 30 minutes.
The pudding is ready when it’s golden brown and a knife or toothpick can be inserted and removed clean.
Allow to rest for 5-10 minutes. After this, run a knife around the edges of the cake to loosen from the sides. Place a plate over the top and carefully, but quickly, flip the whole thing over so that the cake sits upside-down.
Serve hot with lots of creamy custard and enjoy! If you try this recipe, don’t forget to share a photo with us over on our Facebook page, or email us at firstname.lastname@example.org.
Tip: If you want to create individual puddings, you can dust off some ramekins from the back of the cupboard and split the mixture between the 4 pots – don’t forget the golden syrup base!