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
