Recipes

Classic treacle sponge

Serves 6–8

A proper British pudding: light sponge, rich golden syrup and best served warm with custard. This is a simple, reliable recipe that delivers that classic taste we know and love, every time.

Ingredients

For the syrup base

• 40g unsalted butter

• 40g light soft brown sugar

• 120g golden syrup

For the sponge

• 130g unsalted butter, softened

• 130g caster sugar (or use light soft brown sugar)

• 2 large free-range eggs

• 130g self-raising flour

• 1 tsp baking powder

• Pinch of fine salt

• 80g yoghurt, crème fraîche or sour cream

To finish

• Extra golden syrup, to drizzle

• Custard

Method

1. Prepare the dish

   Preheat the oven to 170°C fan (190°C conventional).
   Use a greased 1-litre ovenproof pudding basin or baking dish.

2. Make the syrup base

   Melt the 40g butter in a small saucepan. Stir in the light brown sugar and golden syrup until combined.
   Pour into the base of the prepared dish and set aside.

3. Cream the sponge

   Beat the 130g butter and caster sugar until very light, pale, and fluffy. This step is key for a light sponge.

4. Add eggs

   Beat in the eggs one at a time, scraping down the bowl to keep the mixture smooth.

5. Fold through dry ingredients

   Sift in the flour, baking powder and salt. Fold gently.

6. Add crème fraîche

   Fold in the crème fraîche, sour cream or yoghurt. This loosens the batter, lightens the sponge, and balances the sweetness.

7. Assemble

   Carefully spoon the batter over the syrup base without mixing.

8. Bake

   Bake for 30–35 minutes until risen and golden, and a skewer comes out clean.

9. Finish while hot

   While the sponge is still hot, turns he pudding out onto a serving dish. If it cools down to quickly, you can reheat it, so it releases from the tin. Drizzle over a little extra golden syrup to refresh the glaze and pour over hot custard.

To Serve

Serve warm, ideally with:

• Fresh vanilla custard

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