Treacle Sponge Pudding
This wonderfully light and delicious treacle sponge (or treekul spunj) recipe inspired me, for some inexplicable reason, to revert to my native tongue. This is hard on the ears and sensitive viewers may find some vowel sounds disturbing…
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| Ingredients
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Instructions
- Put the Golden Syrup in a bowl together with the lemon juice and the breadcrumbs. Mix together.
- Put the butter and sugar in a bowl and cream together. Add the eggs one at a time, beating the mixture between each egg added.
- Sieve in the flour and the baking soda and mix well.
- Adjust the thickness of the mixture by blending in the milk 1 tbsp at a time. The mixture should fall off a spoon. Add in the lemon rind.
- Grease a 1 pint bowl with butter and pour in the treacle mixture, followed by the sponge mixture.
- Place a disc of baking paper on the top if the mixture. Cover the bowl with a piece of aluminium foil with a pleat folded into it. Secure with 2-3 rubber bands and trim away the excess foil.
- Place the bowl in a large pan of simmering water – the water should come about ⅔ of the way up the bowl. Cover the pan and cook for 2 hours.
- Remove the bowl from the pan and take off the foil and baking paper. Run a palette knife around the inside of the bowl and turn the pudding out on to a plate.
Titli's Tips
There is no dessert quite like treacle sponge and custard. It will keep for several days in the ‘fridge. That assumes that there is any left after the first meal…
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 369
18%
Calories from Fat 160
Total Fat 17.8g
27%
Saturated Fat 10.5g
52%
Unsaturated Fat 5.9g
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Amount Per Serving
% Daily Value
Total Carbohydrate 47.3g
15%
Dietary Fibre 0.8g
3%
Sugars 25.0g
Protein 5.9g
11%
Cholesterol 122.5mgs
40%
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