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
GINGER TREACLE SPONGE
We know how you love hot treacle sponge and sticky ginger cake, so this gorgeous pud is sure to become a favourite
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h15m
Number Of Ingredients 14
Steps:
- Butter a 1 litre pudding basin. Mix the breadcrumbs, golden syrup and ginger syrup and place in the bottom of the basin.
- To prepare the steamer, put a small, upturned saucer or trivet into a large saucepan big enough to fit the pudding basin. Put the kettle on.
- In a large bowl, beat the butter and sugar until pale and creamy. Add the beaten eggs, vanilla and lemon zest, then sieve the flour and ginger into the mixture. Fold everything together with a big spoon or spatula. Fill the pudding basin with the sponge mixture.
- Cut out large sheets of greaseproof paper and foil, big enough to fit over the basin with a 2in overhang. Sit greaseproof on foil, fold a pleat into the middle, then butter the greaseproof. Put, butter-side down, over the pudding, and tie tightly under the rim with string. Sit the basin in the saucepan, add enough water from the kettle to come halfway up the basin sides, cover with a lid and simmer gently for 1 hr 45 mins.
- Meanwhile, candy your clementine slices by pouring 100ml water from the kettle over the sugar in a small frying pan. Heat until melted, then add the clementine slices and bubble until they are shiny and sticky with sugar. Lift out with tongs and set aside on baking parchment to dry.
- Check the pudding is cooked by inserting a metal skewer - there should be no raw mixture on the skewer, but you may find a little sticky syrup from the bottom.
- For the topping, put the syrups in a small pan and bubble to thicken for a few mins, then stir in the ginger chunks and a few clementine slices. Turn the pudding out onto a serving plate and spoon over some syrupy ginger topping. Serve with crème fraîche and custard.
Nutrition Facts : Calories 546 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 69 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 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
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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- Place the paper and foil over the pudding basin, then tie some string under the lip of the bowl, leaving extra string to tie over the top to form a handle, tying it on the opposite end. It seems complicated, but really isn't.
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