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Mini Treacle Sponge

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Mini Treacle Sponge

Prep Time ~30 mins Cooking Time ~ 1 hour
Approx Cost ~ £1.50 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tips ~ These puddings can be prepared in advance and reheated in a microwave until hot, be careful as hot syrup burns!

Ingredients

4 tablespoons golden syrup plus extra for topping

150g / 5oz unsalted butter, softened, plus extra for greasing

150g / 5oz golden caster sugar

2 eggs

150g / 5oz self raising flour, sifted

 

You will need: four greased ramekin dishes or mini pudding basins and foil

 

Method

  • Preheat the oven to 180C / gas mark 4. In each greased mould or dish, divide the syrup.
  • In a bowl, combine butter and sugar with an electric whisk until light and creamy.
  • Add the eggs one at a time and continue whisking until fluffy. Add the flour and fold into the mixture until combined.
  • Spoon the mixture into moulds; do not fill to the top as the sponges will rise.
  • Each mould then needs to be covered with a piece of pleated foil. To do this, cut a 12cm / 5inch square, make a pleat in the middle then place over the mould and tuck under edges to seal.
  • Place moulds into a deep baking tray and fill ¾ ways up with hot water.
  • Place in the middle of the oven and cook for 1 hour.
  • Once cooked, allow to cool slightly before running a knife around mould to loosen it. Turn out onto a dish and serve with custard and golden syrup.