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
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
STEAMED TREACLE SPONGE PUDDING
Make and share this Steamed Treacle Sponge Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Dessert
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grease the bowl, and foil.
- Get your steamer prepared and start it heating.
- Put 3 Tbsp golden syrup in bottom of bowl.
- In a large bowl, sift flour and baking powder into it.
- Add butter, eggs, sugar and black treacle. Beat for 2 minutes with a hand mixer.
- Spoon mixture into greased bowl and level with the back of your spoon.
- To serve loosen pudding with a knife and invert onto a warm plate. Pour Extra 3 Tbsp golden syrup over top and serve with custard or creme' fraiche.
MICROWAVE SPONGE PUDDING
A fantastic, syrupy microwave sponge pudding, great for when you need a quick fix dessert.
Provided by princessflo1
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a microwavable bowl, put the jam or syrup so that it covers the bottom. This will be the top of your cake.
- Here it is best to use a food processor, although if you want to you can do it by hand. Put all of the remaining basic ingredients into a bowl (or the mixer) with one of the flavour ingredients. If you want to, you can keep it plain.
- Mix or blend all of the ingredients together until smooth.
- Put in bowl on top of jam/syrup and microwave without a lid on full for 5 mins. Leave for 1-2 mins to stand.
BASIC SPONGE PUDDING
This is a good stand-by, where you can ring the changes with the variations, really you can use whatever you have on hand. The measurements are in ounces for dry ingredients. It can also be steamed in a well buttered dish covered with grease proof paper and aluminium foil, stand in a pan of boiling water to reach 3/4 up the side of the basin, and steam for 1 1/2 hrs. This is from my well used, dog-eared book, Good Meals On A Small Budget.
Provided by Angela Sara
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven Gas 4/355F degrees.
- Well butter 2 1/2 to 3 inch deep pie dish.
- Cream together the butter or margarine and sugar.
- Add eggs one at a time with a little flour until smooth.
- Add remaining flour, baking powder (if used) and salt, beating well.
- Add the milk, and beat again.
- Pour mixture into dish and smooth the top.
- Bake for 40 to 50 minutes until well risen and brown.
- Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
- Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
- Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
- Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
- Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
- flour, sieving it with the flour.
- Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
- Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.
TREACLE SPONGE
Make and share this Treacle Sponge recipe from Food.com.
Provided by Lou van
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 1 litre baking dish, and dollop the syrup in the bottom.
- Put the butter and sugar in a food processor and blitz until pale.
- Beat in the eggs one by one, then the vanilla.
- Add the flour and pulse until just mixed.
- Scrape into the dish, on top of the syrup.
- Either cover with cling film and microwave on medium for 7 1/2 minutes or bake in the oven at 180C/fan 160C/gas 4 oven for 30 minutes until risen and golden.
- Serve with lashings of custard.
Nutrition Facts : Calories 330.1, Fat 15.3, SaturatedFat 9.1, Cholesterol 106.1, Sodium 344.1, Carbohydrate 46.1, Fiber 0.5, Sugar 22.8, Protein 3.9
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