SCHOOLDAYS TREACLE SPONGE

Schooldays treacle sponge image

A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm

Provided by Barney Desmazery

Time 2h

Yield Serves 4 generously

Number Of Ingredients 10

Ingredients

175g unsalted butter, softened, plus extra for greasing
3 tbsp golden syrup, plus extra for drizzling
1 tbsp fresh white breadcrumbs
splash brandy (optional but delicious)
175g golden caster sugar
zest 1 lemon
3 large eggs, beaten
175g self-raising flour
2 tbsp milk
clotted cream, to serve

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