Best Schooldays Treacle Sponge Recipes

TREACLE SPONGE

Steps:

• Preheat oven to 200ºC (180ºC Fan). Grease a 1.5l baking dish.
• In a bowl, mix together lemon juice, zest and golden syrup, pour into the bottom of the baking dish so the entire base is covered.
• In another bowl cream the butter, sugar and salt. Beat in the eggs and fold in the flour. Whisk in milk, so the batter has a dropping consistency.
• Pour mixture into baking dish and spread with a wet spoon or spatula. Bake in the oven for 35-40min. Serve warm with custard or ice cream.

EASY TREACLE SPONGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
• Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

SCHOOLDAYS TREACLE SPONGE

Steps:

• Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
• Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
• Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.