Syrup Sponge (Treacle Pudding) - Easy Old School Recipe
This classic Golden Syrup Sponge is a proper old-school British pudding, made with a beautifully light, fluffy sponge baked over a generous layer of rich, sticky golden syrup. Easy to make using the traditional equal-weight method and best served warm with lashings of homemade custard!
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
- 1 tablespoon treacle
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 and 1 tablespoon treacle 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
Notes
Golden Syrup: I recommend using Lyle's Golden Syrup from the tin rather than the squeezy bottle, as the thicker consistency creates a lovely sticky sauce. I've used 250g for a generous syrup layer.
Equal Weight Method: For the best sponge texture, weigh your eggs with their shells on and use the same weight of butter, caster sugar and self-raising flour. My four medium eggs weighed approximately 240g.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps everything combine smoothly and creates a lighter, fluffier sponge.
Don't Overmix: Once you've added the flour, gently fold it through until just combined. Overmixing can result in a denser sponge.
Baking Tin: Use an 8x8x2-inch (20x20x5cm) baking tin, fully lined with baking paper. Gently spread the batter over the golden syrup so you don't disturb the layer underneath.
Cooking Time: Bake at 160°C fan (180°C / 350F conventional) for approximately 45–60 minutes. Mine took around 50 minutes, but ovens vary, so check with a skewer to ensure the sponge is cooked through.
Serving: Best enjoyed warm with lashings of hot custard! Double cream or vanilla ice cream are also lovely alternatives.
Storage: Store leftovers in an airtight container for up to 3–5 days in the fridge. Reheat individual portions in the microwave until piping hot to bring back that lovely soft, moist texture.
Freezing: Wrap individual portions tightly in cling film and foil, then freeze for up to 3 months. Defrost thoroughly before reheating.
Nutrition
Calories: 517kcalCarbohydrates: 70gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 131mgSodium: 202mgPotassium: 102mgFiber: 1gSugar: 50gVitamin A: 781IUCalcium: 39mgIron: 1mg
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