Treacle sponge recipe

Rachel Walker

Warm your cockles with this delicious traditional British pudding

To be clear, a traditional treacle sponge is steamed—but this version takes a fraction of the time and a fraction of the faff. Plus, the muffin-sized serves make the most delightful little treacly islands in a shallow bowl of hot custard.

 

Serves 6

• Knob of butter

• 6tbsp golden syrup

• 150g softened butter

• 150g caster sugar

• Pinch of salt

• 2 eggs, beaten

• 150g self raising flour

• 2-4tbsp milk

Method

1. Preheat the oven to 180°C.

2. Use the butter to generously grease six holes in a muffin tray.

3. Put a tablespoon of golden syrup in each hole of the muffin tray.

4. Next, beat the butter and sugar with a pinch of salt, whisking until it’s fluffy and pale.

5. Gradually add eggs and then fold in the self-raising flour and enough milk so that it has a smooth, dropping consistency.

6. Divide the mixture between the six holes in the muffin tray, and then bake for 30 minutes.

7. Carefully flip out the treacle puddings and spoon any leftover topping over the sponges.

8. Serve when piping hot, with lashings of custard.