Treacle sponge

Treacle sponge

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
126g butter, softened, plus extra to grease
75g golden syrup
3 teaspoons fresh white breadcrumbs
120g caster sugar
1/2 lemon
2 large eggs, at room temperature
120g self-raising flour
1 teaspoon ground ginger

Method

  1. Grease an 850 ml pudding basin well with butter. Prepare the saucepan for steaming and the cover for the pudding. Weigh the syrup into the bowl and sprinkle over the breadcrumbs.
  2. Cream the butter and sugar in a large bowl until pale and fluffy. Finely zest the ½ lemon and stir into the mixture.
  3. Beat the eggs lightly in a separate bowl to loosen and gradually add to the creamed butter and sugar, beating well after each addition.
  4. Sift the flour and ginger together and carefully fold into the mixture with a large metal spoon.
  5. Spoon the mixture into the pudding basin and level the surface. Cover with the greaseproof paper and foil and secure under the rim.
  6. Place the pudding basin on the trivet in the steamer and pour in enough boiling water to come at least halfway up the sides of the basin (not touching the foil). Place the pan over a medium heat and ensure the water is bubbling gently, but still not coming into contact with the foil.
  7. Put the lid on the pan and steam the pudding for 1¼–1½ hours, checking the water level in the saucepan frequently and topping up with hot water to ensure it doesn’t burn dry and no heat is lost.
  8. Lift the pudding out of the steamer and remove the string, foil and greaseproof paper. Wearing oven gloves, invert a serving dish over the bowl and turn both over together. Give the pudding basin a sharp shake, which should release the pudding, then carefully remove the basin. Serve with cream or custard.

Variations

  • Individual sponges: Butter 6 individual pudding basins or dariole moulds and put 1 tablespoon golden syrup and 1 teaspoon breadcrumbs in the bottom of each. Divide the mixture between them and proceed as for the main recipe, covering them individually with foil and greaseproof paper. (As this is time-consuming, you might prefer to use heatproof plastic pudding basins with snap-on lids.) Reduce the cooking time to 25 minutes.

    Lemon sponge pudding: Omit the syrup, breadcrumbs and ground ginger. Add the finely grated zest of 2 lemons to the mixture and proceed as for the main recipe, cooking the pudding for 1½ hours. Warm 150 g lemon curd to a thick coating consistency and pour over the pudding before serving.

    Medjool date and cardamom pudding: Replace half the golden syrup with date syrup. Use ½ teaspoon ground cardamom in place of the ground ginger and replace the caster sugar with soft dark brown sugar. Remove the stones from 8 Medjool dates and coarsely chop. Stir the chopped dates into the mixture, then proceed as for the main recipe, cooking the pudding for 2½ hours. Serve with Greek yoghurt, sweetened with a little sugar.
Tags:
Leiths School of food and wine
cookery course
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