Mini Treacle Sponge
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.