Treacle Sponge Pudding

Before You Start

Breadcrumbs under the syrup, or there is no sauce at the end.

Five minutes of creaming. There is no oven to help it rise.

Top up with boiling water only.

Making Treacle Sponge Pudding

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1. Butter a 1.2 litre pudding basin thoroughly.

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2. Mix the 6 tbsp golden syrup with the breadcrumbs and lemon zest and spoon it into the base of the basin.

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3. Cream the butter and sugar together for 5 minutes, until very pale and fluffy.

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4. Beat in the eggs one at a time, adding a spoonful of the flour with each to stop it splitting.

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5. Fold in the rest of the flour and the salt, then the milk and vanilla, to a soft dropping consistency.

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6. Spoon the sponge over the syrup and level the top.

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7. Cover with pleated baking paper and foil and tie under the rim.

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8. Steam over boiling water 2 hours, topping up with boiling water as needed.

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9. Rest 5 minutes, turn out onto a deep plate and pour the warmed syrup over.

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Leftovers, Reheating and Keeping

Refrigerated for 3 days. Re-steam 30 minutes.

Ingredient Swaps

• No self-raising flour to hand? The common home substitute is the same weight of plain flour with 2 teaspoons of baking powder for every 150 g, sifted together well; the rise may not be identical to a bought self-raising flour.

Serving Treacle Sponge Pudding

• Hot custard
• Clotted cream
• Nothing before it

Treacle Sponge Pudding Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.