If you’re craving a heartwarming British dessert that feels indulgent yet fits right into a low carb lifestyle, this Oven-Baked Treacle Sponge Pudding Recipe is your new best friend. Imagine a soft, moist almond flour sponge bubbling with sugar-free golden syrup, baked to perfection in your oven—offering all the nostalgia of traditional treacle sponge without the carbs that usually come with it. This comforting dessert manages to hit every perfect note: sweet but not cloying, tender but with a delightful syrupy depth, and utterly satisfying with every spoonful.

Ingredients You’ll Need

The image shows six baking ingredients laid out on a white marbled surface. There is a white bowl filled with white flour on the top left, a white bowl with honey colored liquid next to it on the right, and another white bowl filled with granulated white sugar on the top right. Below the flour bowl, there are two whole white eggs side by side. In the center bottom, a white bowl holds a solid block of yellow butter. To the far right bottom, there is a set of wooden measuring spoons, with the largest one filled with white powder. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a vital role in creating the perfect texture and flavor, and the list is refreshingly simple. From almond flour for its light nuttiness and structure to sugar-free syrup for that authentic treacle flavor, each component is chosen to keep the pudding deliciously low carb yet classic.

1 cup almond flour: Provides a moist, tender sponge with a subtle nutty taste that mimics traditional flour beautifully.
1/4 cup butter, softened: Adds richness and helps create a smooth, fluffy batter.
1/4 cup powdered sweetener: Sweetens the sponge without adding sugar, perfect for keto or low carb diets.
2 eggs: Essential for structure and a light, airy sponge texture.
1 tsp baking powder: Gives the sponge a gentle rise, keeping it soft and spongy.
2 tbsp sugar-free golden syrup: Infuses that classic treacle sweetness without the carbs, also creates a sticky bottom layer when baked.
1 tsp vanilla extract: Enhances the overall flavor and adds warmth.
Pinch of salt: Balances sweetness and enhances all the flavors.

How to Make Oven-Baked Treacle Sponge Pudding Recipe

Step 1: Prepare Your Oven and Dish

Start by preheating your oven to 350°F (175°C). Grease a small baking dish with butter or non-stick spray, then drizzle 1 tablespoon of your sugar-free golden syrup evenly across the bottom. This will create the signature sticky base that treacle sponge is famous for.

Step 2: Cream Butter and Sweetener

In a mixing bowl, cream together the softened butter and powdered sweetener until light and fluffy. This step is crucial as it helps incorporate air into the batter, making your sponge delightfully light.

Step 3: Combine Wet Ingredients

Add the eggs one at a time, beating thoroughly after each addition to keep the mixture smooth. Follow with the vanilla extract, mixing gently to distribute the flavor evenly.

Step 4: Fold in Dry Ingredients and Syrup

Gently fold in the almond flour, baking powder, and salt, mixing just until everything is combined. Finally, stir in the remaining tablespoon of sugar-free syrup to preserve the rich treacle flavor throughout the sponge.

Step 5: Bake the Sponge

Pour the batter over the syrup in your prepared dish, then cover tightly with foil to trap steam. Bake in your preheated oven for 20 minutes, then remove the foil and continue baking for another 5 to 7 minutes until the sponge is set and golden on top.

How to Serve Oven-Baked Treacle Sponge Pudding Recipe

A single-layer sticky cake with a round shape and rough texture sits on a white plate with a delicate embossed rim. The cake has a golden brown color with a shiny, sticky surface, and one large wedge is removed, showing a soft and crumbly inside that is a lighter brown. The plate is placed on a white marbled surface, with green leaves softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this pudding warm is key to enjoying its full comforting effect. Top it with a drizzle of sugar-free custard or a dollop of freshly whipped cream to balance the rich almond and treacle flavors with creamy softness.

Side Dishes

This sponge pudding pairs beautifully with fresh berries or lightly sautéed apples, which add a refreshing contrast and a burst of natural sweetness without overpowering the dessert.

Creative Ways to Present

For a modern twist, serve portions in individual ramekins with a sprinkle of toasted almond flakes on top for extra crunch. Alternatively, try layering it in a trifle glass with keto-friendly vanilla pudding for a show-stopping low carb treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftovers tightly with plastic wrap or place in an airtight container. Stored in the refrigerator, the pudding will stay fresh for up to 3 days, making it perfect for preparing ahead for special occasions.

Freezing

You can freeze portions of this treacle sponge pudding wrapped well in foil or stored in a freezer-safe container. Freeze for up to a month and thaw overnight in the refrigerator before reheating for a quick dessert option anytime.

Reheating

To reheat, simply warm portions in the microwave for 30 to 45 seconds or pop them in a low oven until heated through. This revives the softness and syrupy richness beautifully, almost like it was freshly baked.

FAQs

Can I use regular flour instead of almond flour?

Yes, you can substitute regular flour, but it will increase carb content and change the texture slightly. Almond flour adds that moist, tender crumb while keeping it low carb.

Is sugar-free golden syrup easy to find?

You can find sugar-free golden syrup online or at specialty health food stores. Alternatively, a low carb treacle substitute works just as well for this recipe.

Can this pudding be steamed instead of baked?

Absolutely! Steaming the sponge pudding instead of baking is a traditional method and will result in an even moister texture. Just make sure your dish is tightly covered for steaming.

Can I make this recipe vegan?

This version relies on eggs and butter for structure and richness, so adapting it vegan would require substitutions and might affect the texture quite a bit.

What’s the best way to serve leftovers?

Enjoy leftovers warmed up with a little extra sugar-free custard or cream. It’s a comforting, quick treat that tastes just as good the next day.

Final Thoughts

This Oven-Baked Treacle Sponge Pudding Recipe has quickly become one of my favorite cozy desserts that feels like a hug on a plate. Its simple ingredients and straightforward method make it an absolute winner whether you’re new to low carb baking or a seasoned pro. You really can’t beat the combination of the buttery almond sponge with that sticky syrupy goodness bubbling up beneath. Give this recipe a try, and I promise it will become a staple in your kitchen too!

Oven-Baked Treacle Sponge Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 38 reviews

Author: Chef
Total Time: 35 minutes
Yield: 4 servings
Diet: Low Carb

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Description

A delicious low carb and gluten-free twist on the traditional British treacle sponge pudding, featuring a soft almond flour sponge baked with sugar-free syrup for a warm, comforting dessert perfect for keto and low carb diets.

Ingredients

Dry Ingredients

1 cup almond flour
1 tsp baking powder
Pinch of salt

Wet Ingredients

1/4 cup butter, softened
1/4 cup powdered sweetener
2 eggs
1 tsp vanilla extract
2 tbsp sugar-free golden syrup or low carb treacle substitute (divided: 1 tbsp for bottom of dish, 1 tbsp for batter)

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Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking.
Prepare the Baking Dish: Grease a small baking dish thoroughly and drizzle 1 tablespoon of the sugar-free syrup on the bottom to create a sticky base layer.
Cream Butter and Sweetener: In a mixing bowl, cream together the softened butter and powdered sweetener until the mixture is light and fluffy, which helps to incorporate air for a better sponge texture.
Combine Ingredients: Add the eggs and vanilla extract to the creamed mixture and beat until combined. Then fold in the almond flour, baking powder, pinch of salt, and the remaining syrup, mixing until you have a smooth batter.
Pour and Cover: Pour the batter into the prepared baking dish, spread evenly, and cover the dish tightly with foil to retain moisture during baking.
Bake Covered: Place the dish in the oven and bake for 20 minutes with the foil on.
Finish Baking Uncovered: Remove the foil and continue baking for an additional 5 to 7 minutes until the sponge is set and lightly golden on top.
Serve Warm: Let the pudding cool slightly and serve warm, optionally with sugar-free custard or cream for an extra indulgent touch.