Home

Treacle Sponge

ingredients

2 tbsp (30 g) 1 oz butter
4 tbsp golden syrup (substitute light corn syrup)
2 tbsp fresh white breadcrumbs

for the sponge

1 stick (8 Tbsp)4 oz (100 g) butter
1/2 cup (100 g) 4 oz soft brown sugar
2 large eggs
1/2 tsp vanilla essence
1 cup (100 g) 4 oz self raising (self rising) flour
pinch of salt
2-3 tbsp milk

to serve

1 1/4 cup (1/2 pint) 300 ml Cr¨me Anglaise

method

Grease a 600 ml (1 pint) capacity pudding basin with the butter. Put the syrup and breadcrumbs on the bottom of the basin and set aside.

to make the sponge

1. Cream the butter and sugar together until light and fluffy.

2. Add the beaten eggs, a splash at a time and stir in the vanilla essence.

3. Sift the flour and salt together. Fold into the sponge base, adding enough milk to take the mixture to a dropping consistency.

4. Pile into the pudding basin. Cover the basin with a layer of buttered greaseproof paper and tin foil, take care to make a pleat in the middle, so that the sponge has room for expansion during the cooking.

5. Trim away excess paper and then lower the basin into a large pan filled with enough boiling water for come at least two thirds up the sides of the basin. Cover the saucepan with a well fitting lid and simmer for 1 3/4 hours. Keep a close eye on the saucepan and top up with extra boiling water from time to time.

6. At the end of the cooking time, turn the sponge onto a warm plate and serve hot, serve the Cr¨me Anglaise separately.

What did you think?

18 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved