These Treacle Sponges are soft, buttery, and drenched in warm golden syrup, making them the perfect classic British dessert for a cozy night in. Steamed until light and fluffy, they have a hint of lemon that balances the rich sweetness. Serve with extra syrup and custard for the ultimate comforting treat!
Ingredients Needed
For the Sponges:
- 8 tbsp golden syrup
- 1 tbsp lemon juice
- Grated zest of 1 lemon
- 100g (4oz) butter, softened
- 100g (4oz) caster sugar
- 2 large eggs
- 100g (4oz) self-raising flour
- 1 level tsp baking powder
To Serve:
- Warm golden syrup
How To Make Treacle Sponge Puddings
- Prepare the Pudding Basins: Butter 4 x 175ml (6fl oz) pudding basins. In a small bowl, mix the golden syrup and lemon juice, then divide evenly among the basins.
- Make the Batter: In a mixing bowl, beat together the butter, sugar, eggs, flour, baking powder, and lemon zest for 2 minutes, until smooth. Divide the mixture between the basins and level the tops.
- Cover the Puddings: Cut 4 pieces of baking parchment and foil, each large enough to cover a basin. Place foil on top of each parchment piece, then create a pleat in the centre. Secure each basin with the foil-parchment cover, foil side up, and tie with string.
- Steam the Sponges: Place in a steamer or a large pan with enough boiling water to reach halfway up the basins. Cover and steam for 45 minutes, topping up with boiling water if needed.
- Serve Warm: Carefully turn out each sponge onto a plate and drizzle with extra warm golden syrup before serving.
Recipe Tips
- Make a Good Pleat: The pleat in the foil allows the sponge to expand while steaming. If skipped, the pudding may be too dense.
- Use a Saucer in the Pan: If steaming without a steamer, place an upturned saucer in the pan to keep the basins from touching the base.
- Keep the Water Boiling: Always top up with boiling water, never cold, to maintain the steaming temperature.
- Test for Doneness: Insert a skewer into a pudding—if it comes out clean, it’s ready!
- For a Lighter Texture: Beat the batter well for a full 2 minutes to incorporate air into the sponge.
How To Store Leftovers
In the Fridge: Store in an airtight container for up to 3 days. Reheat by steaming for 10 minutes or microwaving for 30 seconds per pudding.
In the Freezer: Wrap each sponge tightly and freeze for up to 1 month. Defrost overnight in the fridge and steam or microwave before serving.
Try More Recipes:
- Mary Berry Treacle Tart Recipe
- Mary Berry Sticky Apricot Pudding
- Mary Berry Baked Apple Lemon Sponge
- Mary Berry Lemon Swiss Roll
Mary Berry Treacle Sponge Puddings
Description
This Treacle Sponge recipe is a classic British dessert, featuring soft, buttery steamed sponge soaked in golden syrup. Light and fluffy with a touch of lemon zest, it’s the perfect sweet treat for winter nights. Serve with extra syrup, custard, or cream for a truly indulgent pudding!
Ingredients
For The Sponges:
To Serve:
Instructions
- Prepare the Pudding Basins: Butter 4 x 175ml (6fl oz) pudding basins. In a small bowl, mix the golden syrup and lemon juice, then divide evenly among the basins.
- Make the Batter: In a mixing bowl, beat together the butter, sugar, eggs, flour, baking powder, and lemon zest for 2 minutes, until smooth. Divide the mixture between the basins and level the tops.
- Cover the Puddings: Cut 4 pieces of baking parchment and foil, each large enough to cover a basin. Place foil on top of each parchment piece, then create a pleat in the centre. Secure each basin with the foil-parchment cover, foil side up, and tie with string.
- Steam the Sponges: Place in a steamer or a large pan with enough boiling water to reach halfway up the basins. Cover and steam for 45 minutes, topping up with boiling water if needed.
- Serve Warm: Carefully turn out each sponge onto a plate and drizzle with extra warm golden syrup before serving.