Syrup Sponge (Treacle Pudding)

If you grew up on school dinners, then this syrup sponge pudding is pure nostalgia in a bowl. And the best part? This version is baked as a simple traybake, so you get all the flavour of a traditional treacle sponge pudding without the fuss of steaming. I’m all about making things easy!

Soft, fluffy sponge baked over a rich layer of golden syrup that turns into the most irresistible sticky topping. The ultimate old school dessert, sometimes referred to as Treacle Pudding (even although it uses syrup) is comfort in a bowl when served with lashings of hot custard.

Jump to:

• Why you’ll love this syrup sponge pudding
• What makes this recipe different
• Ingredients for Syrup Sponge pudding
• Equipment You'll Need
• How to make syrup sponge pudding
• Top tips for the best syrup sponge
• How to serve syrup sponge pudding
• Storage and reheating
• FAQs
• Other Old School British Bakes
• Syrup Sponge (Treacle Pudding) - Easy Old School Recipe

Most recipes, as it is the traditional approach, recommends you steam the pudding. And honestly? I just don't need the faff when I'm looking for a quick and easy dessert option to feed the family. This ticks all the right boxes; it still tastes great and it even impressed my Dad (who is the harshest critic), so trust me when I say "it'll do".

Why you’ll love this syrup sponge pudding

• A classic old school British dessert everyone recognises
• Soft, light sponge with a rich golden syrup base
• No steaming required — just a simple oven-baked method
• Made with everyday cupboard ingredients
• Perfect served with custard or ice cream on hot days if you're feeling frisky!

What makes this recipe different

Most traditional treacle sponge recipes are steamed, but this version is baked as a traybake, making it much easier to make with a more reliable outcome.

• Traybake method – no need for steaming
• Thicker syrup layer for extra sauce
• Uses the equal weight method (butter, sugar, flour, eggs) for a perfectly balanced sponge
• Simple, foolproof technique i.e. ideal for beginners

Ingredients for Syrup Sponge pudding

Please be sure to scroll down to the recipe card for the complete ingredient list and details.

For the syrup base:

• Golden Syrup: This forms the signature sticky base of the pudding, creating that rich, glossy sauce once baked. Golden syrup gives a classic sweet, caramel-like flavour that’s essential for a traditional syrup sponge. I use Lyles Golden Syrup (from the tin, not the bottle - as the bottle has water added so it makes it a thinner consistency). If you’re in the US, you can substitute with light corn syrup in a pinch, but the flavour won’t be quite the same.

For the sponge:

• Salted Butter: Adds richness and depth to the sponge while helping create a soft, tender crumb. Make sure it’s softened to room temperature so it creams properly with the sugar. If using unsalted butter, add a small pinch of salt to balance the sweetness. And if you’d prefer a dairy-free sponge, use margarine instead and omit the milk.
• Caster Sugar: Provides sweetness and helps create a light, fluffy sponge when creamed with the butter. Caster sugar dissolves more easily than granulated sugar, but if needed, you can substitute with granulated sugar.
• Eggs: These give structure and lightness to the sponge. Weighing the eggs in their shells helps keep the classic equal weight ratio, ensuring a perfectly balanced texture every time. Always use room temperature eggs for best results (cold eggs can result in a scrambled egg texture, once mixed with your creamed butter and sugar, rather than smooth and fluffy)
• Self Raising Flour: This gives the sponge its lift and soft texture. If you don’t have self raising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g of plain flour
• Milk: Helps loosen the batter slightly, making it easier to spread and ensuring a soft, moist sponge once baked. Whole milk works best, but semi-skimmed will also do.

Possible variations:

• Add lemon zest for a lemon syrup sponge
• Use chocolate chips in the sponge for a twist
• Bake in smaller tins for individual puddings (amend the bake time accordingly)

How to make syrup sponge pudding

1. Preheat the oven

Preheat to 160°C fan / 180°C conventional / 350°F / Gas Mark 4.

2. Prepare the tin

Line your baking tin with greaseproof paper, then pour the golden syrup evenly across the base.

3. Cream together butter and sugar, then mix through eggs.

In a large bowl, cream together the butter and caster sugar until light and fluffy. Beat in the eggs until the mixture becomes lighter in colour and smooth.

4. Fold through the flour

Gently fold through the self raising flour, then stir in the milk until just combined.

5. Assemble

Carefully spoon the sponge mixture over the golden syrup layer, spreading it out evenly.

6. Bake in oven

Bake for 45–60 minutes, or until a skewer inserted into the sponge comes out clean. Mine took around 50 minutes. Remove from oven, tip onto either a plate or wooden board and remove the greaseproof paper.

7. Serve and/or store

Cut into equal servings. Then serve warm for the best texture, ideally with plenty of custard. See section below for storage options.

Top tips for the best syrup sponge

To be honest, it's a pretty foolproof treacle pudding recipe - it's why I've opted to cook it as a traybake in the oven and skip the steaming! but a couple of items to ensure the best outcome would be:

• Don’t overmix the batter once the flour is added as this keeps the sponge light and airy, rather than dense
• Use room temperature butter for easier creaming
• Weigh your eggs in shells to get the perfect sponge ratio, and use room temperature eggs
• Spread the batter gently so you don’t disturb the syrup layer underneath
• Check early - overbaking can dry out the sponge

How to serve syrup sponge pudding

This is best served warm, straight from the oven. And although I'd happily eat it on its own with a spoon, you have a few options for accompaniments:

The classic way:

• With hot custard

Or you can also serve it with:

• Double cream
• Vanilla ice cream

Storage and reheating

At room temperature: Store leftover treacle pudding in an airtight container for 3-5 days. If your kitchen is warm, keep it in the fridge, though this can firm the sponge slightly. Just let it come back to room temperature before serving.

To freeze: Wrap individual slices tightly in cling film, then a layer of foil, and freeze for up to 2-3 months. Defrost at room temperature when ready to enjoy.

To reheat: reheat in the microwave for best results (keeps it soft and moist) or alternatively, reheat in the oven covered with foil.

FAQs