Slow Cooker Golden Syrup Sponge Recipes

SLOW COOKER GOLDEN SYRUP SPONGE

Steps:

• Begin by removing the bowl from your slow cooker and lightly greasing with vegetable oil. Cut out a circle of baking paper to fit in the bottom of your slow cooker bowl and lay in the bottom of the bowl. Lightly grease the paper and then pour the golden syrup on top. Sprinkle the breadcrumbs on top and set aside.
• Cream together the margarine and sugars until pale and light then gradually add the eggs. Fold the flour into the mixture followed by the milk, the vanilla
• extract and the lemon zest.
• Spoon the batter on top of the golden syrup and breadcrumbs in the slow cooker bowl and smooth out the top.
• Place the bowl back into the slow cooker and close the lid. Cook for 2 hours on high or until a skewer comes out clean.
• Invert the cake onto a serving plate and serve with lashings of clotted 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.

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.