Schooldays treacle sponge Learn now

Schooldays treacle sponge
A syrupy basin pudding with a moist sponge and sticky sauce – a Great British tradition with retro charm

Ingredients
●175g unsalted butter, softened, plus extra for greasing
●3 tbsp golden syrup, plus extra for drizzling
●1 tbsp fresh white breadcrumbs
●a splash of brandy (optional but delicious)
●175g golden caster sugar
●zest 1 lemon
●3 large eggs, beaten
●175g self-raising flour
●2 tbsp milk
●clotted cream, to serve
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Method

STEP 1
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.

STEP 2
Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.

STEP 3
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.