If you’re searching for a comforting dessert that wraps you in nostalgic warmth, look no further than this Oven-Baked Treacle Sponge Pudding Recipe. With its delightfully light and fluffy sponge sitting atop a rich, golden syrupy base, it’s a classic British treat that never fails to bring smiles around the table. This pudding is the kind of dessert that feels like a cozy hug on a chilly evening, promising a perfect balance of sweetness and that irresistible sticky texture everyone loves.
Ingredients You’ll Need
These simple, pantry-friendly ingredients come together effortlessly to create a dessert with incredible flavor and texture. Each component plays a key role, whether it’s the depth of golden treacle, the fluffiness from the self-raising flour, or the richness of the butter and eggs.
- Golden treacle: This gives the pudding its signature caramelized sweetness and sticky base that’s utterly addictive.
- Unsalted butter, softened: Creaming butter ensures the sponge is tender and moist without any overly salty notes.
- Caster sugar: The fine sugar dissolves easily, sweetening the sponge perfectly and helping it rise beautifully.
- Eggs: Vital for structure and richness, they bind the ingredients together while adding a lovely golden color.
- Self-raising flour: Provides just the right lift to make the sponge airy and light.
- Milk: Adds moisture and helps create the batter’s smooth, pourable consistency.
- Vanilla extract: A splash of vanilla enhances the warmth and depth of flavor, rounding out the treacle’s intensity.
How to Make Oven-Baked Treacle Sponge Pudding Recipe
Step 1: Preheat and Prepare Your Dish
Start by heating your oven to 180°C / 350°F and greasing your baking dish or pudding basin thoroughly. Greasing is crucial to ensure your pudding doesn’t stick, letting the golden sponge come out perfectly intact.
Step 2: Create the Treacle Base
Spoon the golden treacle evenly into the base of your dish. This sticky layer transforms as it bakes, turning into a luscious syrup that soaks into the sponge above, creating that classic gooey surprise.
Step 3: Cream Butter and Sugar
Using a mixer or wooden spoon, cream together the softened butter and caster sugar until the mixture is light, pale, and fluffy. This step incorporates air, vital for that light sponge texture we all crave.
Step 4: Beat in Eggs One at a Time
Add eggs individually, beating well after each addition. This gradual process helps prevent the batter from curdling and ensures a smooth, even consistency that bakes to a beautiful rise.
Step 5: Fold in Dry Ingredients and Milk
Gently fold in the self-raising flour, milk, and vanilla extract. The key here is to be gentle; overmixing can lead to dense sponges. Aim for a silky batter that’s just combined.
Step 6: Assemble and Bake
Pour the batter carefully over the treacle base in your prepared dish. Cover loosely with foil to trap moisture and bake for 40 minutes. Then remove the foil and bake for another 10 to 15 minutes, or until the sponge is set and golden on top.
How to Serve Oven-Baked Treacle Sponge Pudding Recipe
Garnishes
Serve your warm treacle sponge with a generous drizzle of custard, a dollop of freshly whipped cream, or a scoop of vanilla ice cream. These add-ons enhance the dessert’s richness while balancing the sweetness with creamy coolness.
Side Dishes
This pudding shines on its own but pairs beautifully with simple sides like stewed berries or sautéed apples for a fresh contrast. A cup of strong tea or coffee also complements the deep toffee notes of the treacle delightfully.
Creative Ways to Present
For special occasions, consider serving the pudding in individual ramekins for a charming personal touch. Or dust the top lightly with cinnamon or nutmeg to add a warm, spicy flair that elevates the traditional flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, your leftover treacle sponge pudding can be stored in an airtight container in the refrigerator for up to three days. It retains its moistness well, making for easy midweek treats.
Freezing
You can freeze the pudding either before or after baking. Wrap it tightly in cling film and foil to prevent freezer burn. When frozen this way, it will keep for up to one month without compromising its delightful texture.
Reheating
Reheat slices gently in the microwave or warm them in the oven. Covering with foil while warming will help maintain moisture, bringing back that freshly baked feeling in minutes.
FAQs
Can I use dark treacle instead of golden treacle?
Yes, you can substitute dark treacle, but be aware it has a stronger, more robust flavor that might overshadow the sponge’s sweetness. Golden treacle offers a lighter, more delicate taste perfect for this recipe.
What can I use if I don’t have self-raising flour?
If you don’t have self-raising flour, mix plain flour with 1½ teaspoons of baking powder per 150 grams of flour. This will give your sponge the necessary lift and lightness.
Is this Oven-Baked Treacle Sponge Pudding Recipe suitable for vegetarians?
Absolutely! The recipe contains no meat or animal-derived ingredients beyond dairy and eggs, making it a perfect vegetarian dessert.
Can the pudding be made in a slow cooker?
Yes, you can adapt the recipe for a slow cooker by layering the treacle and batter similarly and cooking on low for about 2 hours. Keep the lid loosely covered to avoid condensation dripping onto the sponge.
What’s the best way to prevent the pudding from drying out during baking?
Covering the pudding with foil for most of the baking time traps steam, keeping it moist. Removing the foil towards the end helps achieve that perfect golden top without over-drying.
Final Thoughts
This Oven-Baked Treacle Sponge Pudding Recipe is one of those timeless desserts that deserves a spot in every home cook’s repertoire. Its comforting flavors and simple technique make it a cheerful crowd-pleaser any time of year. I promise once you’ve tasted this golden, syrup-soaked delight warm from the oven, you’ll be eager to make it again and again!
Print
Oven-Baked Treacle Sponge Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A classic oven-baked treacle sponge pudding featuring a light, fluffy sponge layered over a rich, golden syrup base. This traditional British dessert is warm, comforting, and perfect for cozy evenings or special occasions.
Ingredients
Base
- 100g golden treacle
Sponge
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 150g self-raising flour
- 50ml milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the right temperature for baking the pudding evenly.
- Prepare Dish: Grease a baking dish or a pudding basin thoroughly with butter or non-stick spray to prevent sticking.
- Layer Treacle: Spoon the golden treacle into the base of the prepared dish, spreading it evenly as the sticky, sweet foundation of the pudding.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and caster sugar together until the mixture becomes pale and fluffy, which helps create a light sponge texture.
- Add Eggs: Beat the eggs in one at a time into the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next.
- Mix Dry and Wet Ingredients: Gently fold in the self-raising flour, milk, and vanilla extract, combining until the batter is smooth and free from lumps.
- Assemble Batter: Spoon the sponge batter evenly over the treacle base in the baking dish or pudding basin.
- Bake Covered: Cover the dish loosely with foil to prevent the top from browning too quickly and bake in the oven for 40 minutes.
- Finish Baking: Remove the foil and continue baking for an additional 10 to 15 minutes until the sponge is set and golden on top.
Notes
- Serve warm with custard, cream, or ice cream for an indulgent treat.
- Leftovers keep well refrigerated for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
