Easy Treacle Sponge Recipes

EASY TREACLE SPONGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
• Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

RECIPES

Steps:

• Step 1:Mix together the eggs, flour, sugar, butter and milk.Step 2:Grease a large pudding basin or four individual size pudding basins. Pour golden syrup into the bottom of the pudding basin(s).Step 3:Pour the cake mix on top. Cover with cling and pierce a few times. Microwave for 5 minutes.Step 4:Leave for 5 minutes before serving with custard.

TREACLE SPONGE

Steps:

• Preheat oven to 200ºC (180ºC Fan). Grease a 1.5l baking dish.
• In a bowl, mix together lemon juice, zest and golden syrup, pour into the bottom of the baking dish so the entire base is covered.
• In another bowl cream the butter, sugar and salt. Beat in the eggs and fold in the flour. Whisk in milk, so the batter has a dropping consistency.
• Pour mixture into baking dish and spread with a wet spoon or spatula. Bake in the oven for 35-40min. Serve warm with custard or ice cream.

SCHOOLDAYS TREACLE SPONGE

Steps:

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

TREACLE SPONGE

Steps:

• Butter a 1 litre baking dish, and dollop the syrup in the bottom.
• Put the butter and sugar in a food processor and blitz until pale.
• Beat in the eggs one by one, then the vanilla.
• Add the flour and pulse until just mixed.
• Scrape into the dish, on top of the syrup.
• Either cover with cling film and microwave on medium for 7 1/2 minutes or bake in the oven at 180C/fan 160C/gas 4 oven for 30 minutes until risen and golden.
• Serve with lashings of custard.

TREACLE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking soda, cream of tartar and sugar into a bowl. Rub in butter until it is in crumb-sized pieces. Make a well in the center and pour in the treacle and milk. Stir into a soft dough. Roll out on a floured surface and cut in to rounds with a biscuit cutter. Place on a baking sheet.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

SIMPLE SPONGE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
• In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.