Syrup Sponge (Treacle Pudding) - Easy Old School Recipe
This easy syrup sponge pudding is everything you want from a classic, old school British dessert - simple, comforting, and packed with that nostalgic golden syrup flavour. Take a bite and be transported back to the school canteen!
Equipment
- 1 8x8x2” (20x20x5cm) baking tin
Ingredients
- 250 g golden syrup
- 240 g salted butter softened, room temperature - or use margarine
- 240 g caster sugar
- 4 medium eggs weigh shell on - See Notes, room temperature eggs
- 240 g self raising flour
- 3 tablespoon milk
Instructions
- Pre heat oven to 160C (fan) / 180 conventional / 350F or Gas Mark 4 and fully line a 8x8x2” (20x20x5cm) baking tin with greaseproof paper
- Pour 250 g golden syrup into the baking tray and ensure it fully coats the bottom
- Tip: weigh your eggs (shell on) and use equal parts butter, sugar and SR flour
- Cream together 240 g salted butter and 240 g caster sugar in mixing bowl then beat through 4 medium eggs until the mixture lightens in colour and texture
- Fold through 240 g self raising flour and then stir through 3 tablespoon milk until fully combined
- Gently spread sponge mixture on top of layer of golden syrup
- Bake in oven for 45 - 60 minutes (check with a skewer to ensure fully cooked through - mine took approx. 50 minutes)
- Serve hot with custard
Nutrition
Calories: 510kcalCarbohydrates: 68gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 131mgSodium: 202mgPotassium: 68mgFiber: 1gSugar: 49gVitamin A: 781IUCalcium: 28mgIron: 1mg
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