EASY TREACLE SPONGE
A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom
Provided by Sarah Cook
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 512 calories, Fat 23 grams fat, SaturatedFat 13.7 grams saturated fat, Carbohydrate 70.1 grams carbohydrates, Sugar 49.6 grams sugar, Fiber 0.9 grams fiber, Protein 5.6 grams protein, Sodium 1 milligram of sodium
SCHOOLDAYS TREACLE SPONGE
A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h
Yield Serves 4 generously
Number Of Ingredients 10
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.
Nutrition Facts : Calories 763 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.71 milligram of sodium
GUINNESS, TREACLE & GINGER PUDDING
Rich, dark and spicy - prepare enough mixture for two basins, one for Christmas day and the other to give as a gift
Provided by James Martin
Categories Dessert
Time 6h20m
Yield Makes 2 x 1.2 litre puddings, each pudding serves 6
Number Of Ingredients 19
Steps:
- Mix together the dried fruit, ginger, orange zest and juice, and Guinness in a bowl. Cover and leave to soak overnight.
- Grease 2 x 1.2-litre pudding basins. Boil a kettle of water. To prepare your steamers, put a snug-fitting upturned bowl or plate in the base of 2 large, deep saucepans, big enough to hold your pudding basins. Add the remaining ingredients (except brandy) to the fruit mixture and stir well, making sure there are no pockets of flour. Divide between your prepared basins and cover with buttered baking parchment and a foil lid. Tie with string to secure and make a handle for easy lifting.
- Stand the puddings on the upturned bowls or plates in your saucepans. Pour in enough boiling water to come halfway up the sides of the basins, cover with a tight-fitting lid and steam for 6 hrs, topping up with water if necessary. If your lids start to rattle as the puddings cook, place a couple of heavy cans on top to hold them down. Once cooked, the puddings can mature for up to 1 year in a cool dark place, so if you only eat one this year, that's fine.
- To serve, reheat in a steamer for 1 hr until piping hot all the way through. Flame with brandy, if you like, as you bring it to the table.
Nutrition Facts : Calories 527 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
HEALTHIER TREACLE SPONGE
Angela Nilsen reduces the fat of this schooldays pud with some simple swaps - but it still tastes as good as ever
Provided by Angela Nilsen
Categories Dessert, Dinner
Time 45m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Brush 6 x 200ml pudding tins with the ¼ tsp oil, then sit them on a baking tray. Stir together 4 tbsp of the golden syrup, the orange zest and 2 tbsp orange juice and spoon a little into the bottom of each tin (step 1).
- Tip the flour, baking powder, sugar (breaking up any lumps with your fingers) and ground almonds into a large mixing bowl and make a dip in the centre. Beat the eggs in a separate bowl, then stir in the yogurt and treacle. Pour this mixture, along with the melted butter and remaining 2 tbsp oil, into the dry mixture (step 2) and stir together briefly with a large metal spoon, just so everything is well combined. Divide the mixture evenly between the tins (step 3). Bake for 20-25 mins or until the puddings have risen to the top of the tins and feel firm.
- Mix together the remaining 1 tbsp golden syrup and 1 tsp orange juice to drizzle over as a sauce. To serve, if the pudding tops have peaked slightly, slice off to level so they sit upright when turned out. Loosen around the sides with a round-bladed knife (step 4), then turn them out onto plates. Scrape out any syrupy bits remaining in the tins and put on top of the puddings, then drizzle a little of the syrup sauce over and around each one.
Nutrition Facts : Calories 373 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.88 milligram of sodium
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TREACLE AND GINGER SPONGES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 55 minsCategory Perfect Pudding RecipesCalories 316 per serving
- Heat the oven to 180°C/160°C fan/gas 4. Grease each pudding mould generously with butter. Spoon a tablespoon of golden syrup into the base of each mould. Sprinkle the breadcrumbs evenly over the syrup (this helps stops it sinking too far into the sponge).
- In a medium mixing bowl, beat the butter and sugar together until pale and creamy using an electric mixer. Add the lemon zest, then slowly whisk in the eggs. Using a large metal spoon, fold in the flour along with the ginger and a pinch of salt. Spoon evenly into the moulds.
- Set a low wire rack inside a deep roasting tin. Put the moulds on the rack, then pour boiling water into the tin to come about a third of the way up the sides of the moulds. Transfer to the oven and bake for 30-35 minutes until the sponge is risen and golden. Remove the puds from the tin and let them rest for a couple of minutes. Invert onto plates and serve with custard or cream.
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