EASY TREACLE SPONGE
A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom
Provided by Sarah Cook
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 512 calories, Fat 23 grams fat, SaturatedFat 13.7 grams saturated fat, Carbohydrate 70.1 grams carbohydrates, Sugar 49.6 grams sugar, Fiber 0.9 grams fiber, Protein 5.6 grams protein, Sodium 1 milligram of sodium
HEALTHIER TREACLE SPONGE
Angela Nilsen reduces the fat of this schooldays pud with some simple swaps - but it still tastes as good as ever
Provided by Angela Nilsen
Categories Dessert, Dinner
Time 45m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Brush 6 x 200ml pudding tins with the ¼ tsp oil, then sit them on a baking tray. Stir together 4 tbsp of the golden syrup, the orange zest and 2 tbsp orange juice and spoon a little into the bottom of each tin (step 1).
- Tip the flour, baking powder, sugar (breaking up any lumps with your fingers) and ground almonds into a large mixing bowl and make a dip in the centre. Beat the eggs in a separate bowl, then stir in the yogurt and treacle. Pour this mixture, along with the melted butter and remaining 2 tbsp oil, into the dry mixture (step 2) and stir together briefly with a large metal spoon, just so everything is well combined. Divide the mixture evenly between the tins (step 3). Bake for 20-25 mins or until the puddings have risen to the top of the tins and feel firm.
- Mix together the remaining 1 tbsp golden syrup and 1 tsp orange juice to drizzle over as a sauce. To serve, if the pudding tops have peaked slightly, slice off to level so they sit upright when turned out. Loosen around the sides with a round-bladed knife (step 4), then turn them out onto plates. Scrape out any syrupy bits remaining in the tins and put on top of the puddings, then drizzle a little of the syrup sauce over and around each one.
Nutrition Facts : Calories 373 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.88 milligram of sodium
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- Put the large pan on the hob and the steamer or egg box in the base. Cut 2 equal-size squares of foil and non-stick baking paper big enough to easily cover the top and rim of the basin. Lay the foil over the paper and fold a sharp pleat across the centre (to let the pudding expand as it cooks). Boil a full kettle.
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- Working fairly quickly, gently transfer the mixture to the pudding basin so it rests on top of the syrup. Smooth the top, then place the baking paper/foil on top and secure with string – it should be as tight as you can get it. Snip off the foil and paper 2cm below the string. Make a handle with more string, then lower the pudding into the pan onto the steamer or egg box. Carefully pour just-boiled water into the pan to reach halfway up the sides of the basin. Put the lid on and steam over a medium heat for 1 hour 30-40 minutes, checking occasionally to make sure it isn’t boiling dry. Top up with boiling water as necessary.
- The sponge is cooked when a skewer pushed through the foil into the middle of the sponge comes out clean. Lift the basin from the pan, remove the foil and paper, then invert onto a serving plate. Leave to stand for 3-4 minutes, then remove the basin and serve the sponge.
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