Easy Treacle Sponge - Fiver Feeds

Easy Treacle Sponge

One of the best things about the impending arrival of autumn is the excuse it gives for us to indulge in hot puddings again. The traditional treacle sponge is associated with long cooking times and steaming in hot water on the stove. Of course, you can always microwave it, but this tends to result in a rather rubbery pudding. What’s wrong with baking your sponge? It’s quick, easy and tasty – just serve with custard, cream or ice cream and you’re sorted.


Easy Treacle Sponge

Prep Time:



Serves 6 People


£0.43 per Person



  • Ingredients

    3 Eggs

    Weigh the eggs in their Shells and then Put Aside the Same Amount of

    Unsalted Butter
    Caster Sugar
    Self-Raising Flour

    250g Golden Syrup
    1tsp Vanilla Extract

How to Cook

1. Heat the oven to 180c/Gas Mark 4 and butter a baking dish.

2. In a large bowl combine the butter and sugar until light and fluffy (make sure the butter is at room temperature before you start).

3. Sift the flour in a separate bowl and then break one of the eggs into the creamed butter and sugar mix. Add a heaped tablespoon of the flour and stir thoroughly. Continue until all the eggs have been added.

4. Stir in the vanilla essence then add the remaining flour. Mix until everything is combined.

5. Pour the syrup into the bottom of the baking dish and then carefully spoon the sponge mix on top. Place in the oven for 25-30 minutes or until golden brown on the surface. Use a skewer to test whether the sponge is cooked all the way through.

6. You can tip the pudding upside down onto a large plate in the manner of a traditional treacle sponge, or just spoon out servings from the dish.

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