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Classic treacle sponge

• Sarah Cook

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Serves 8

Easy

Total time: 1 hr

A star rating of 5 out of 5.1 ratingRate

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An old school British classic, this gooey treacle sponge pudding recipe balances sweet, syrupy flavours with fresh lemon. Perfect for a Sunday lunch dessert

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Make this classic treacle sponge recipe, or check out our treacle tart, sticky toffee pudding, jam and coconut sponge and more comforting British pudding recipes.

See all our best sponge pudding recipes here.

Ingredients

Nutrition

• 175g butter

  softened, plus extra for the baking dish

• 275g golden syrup

• 100g golden caster sugar

• 2 lemons

  zested and juiced

• 1 tsp vanilla extract

• 2 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 25g custard powder

• 150ml double cream

• single cream or custard

  to serve

Nutrition: per serving

• kcal552
• fat30.5g
• saturates18.5g
• carbs63.1g
• sugars39g
• fibre1.3g
• protein5.4g
• salt1.1g

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Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Butter a 1.5-litre baking dish and put inside a roasting tin.

• step 2

  Use electric beaters to beat the butter with 75g of the golden syrup, sugar, lemon zest and vanilla until pale and fluffy. Add the eggs one by one, then fold in the flour, baking powder and custard powder, followed by 1 tbsp of lemon juice and 100ml of the cream. Spoon the sponge mixture into the baking dish and level out. Lift the roasting tin onto a middle shelf in the oven and pour boiling water into the tin until it reaches halfway up the sides of the baking dish. Bake for 30-35 minutes or until well risen and a skewer poked in comes out clean.

• step 3

  While the pudding is baking, mix together the remaining 200g of golden syrup with the last 50ml of double cream, another tbsp of lemon juice and a generous pinch of sea salt.

• step 4

  As soon as the pudding comes out of the oven, poke the sponge all over with a toothpick and pour over the golden syrup mixture. Cover loosely with foil and leave for 15 minutes.

• step 5

  To serve, remove the foil and spoon the sponge and syrup into bowls. Serve with cream or custard.

Check out our best lemony puddings

Authors

Sarah Cook

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