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
TREACLE SPONGE PUDDING
Make and share this Treacle Sponge Pudding recipe from Food.com.
Provided by Sackville
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
- Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
- To prepare the sponge, gently cream the butter and sugar together.
- Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
- Sift over the flour and gently whisk the mixture together.
- Add just enough milk for the mixture to drop easily from a spoon.
- Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
- To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
- Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
- Cover and steam for between 1-3/4 to 2 hours.
- Do not let the water dry out by continually topping up the water to the two-thirds mark.
- Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
- Place over a gentle heat and slowly bring to the boil.
- In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
- Remove the cream mixture from the heat and slowly stir it into the egg mixture.
- Return the mixture back into the saucepan on a gentle heat.
- Stir the custard continuously, until thick without allowing the mixture to boil.
- If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
- Cover with cling film to prevent a skin forming.
- Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
- Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
- Serve with the custard.
Nutrition Facts : Calories 1343.8, Fat 91.5, SaturatedFat 54.3, Cholesterol 705, Sodium 811.2, Carbohydrate 117, Fiber 2.1, Sugar 61.5, Protein 19.2
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