Mary Berry Treacle Sponge Puddings

There are few things more comforting than a steamed sponge pudding, and this one? It’s the golden syrup version of a warm hug. I made these on a rainy Friday with nothing in the house but syrup, lemons, and enough butter to make something reckless. The result was a revelation—light, buttery sponges that flipped out of their basins in perfect little domes, drenched in warm golden syrup with just a whisper of lemon cutting through the sweetness.

The first time, I forgot the pleat in the foil and ended up with squat little puddings that steamed but didn’t rise properly. Lesson learned. Do the pleat. Always.

Let me show you exactly how to get them just right—fluffy, syrupy, and exactly what you want on a cold night with a splash of custard.

What Makes This Recipe Special

• Golden syrup + lemon is a genius move. The citrus doesn’t overpower, but it lifts the whole thing so it’s not just sweet-on-sweet.
• Steamed sponge has a completely different texture to baked—softer, moister, almost melt-in-the-mouth. Perfect for soaking up sauce.
• Individual puddings feel a bit fancy, but they’re surprisingly easy to prep ahead and reheat.

Once you’ve done it once, you’ll never reach for a microwave sponge again.

Ingredients + Why They Matter

• Golden Syrup – That rich, treacly base flavour. I’ve tried honey and maple syrup as substitutes—not even close.
• Lemon Juice + Zest – Brightens the syrup and adds balance. Don’t skip it—it makes a big difference.
• Butter (softened) – Gives richness and keeps the sponge tender. Cold butter won’t blend properly.
• Caster Sugar – Light and fine for a smooth batter.
• Eggs – For structure and fluffiness. Make sure they’re room temp.
• Self-Raising Flour – Saves faff with extra leavening. Gives a light, even rise.
• Baking Powder – Just a bit more lift. Tried without once—regretted it.

Making It Yours (Without Ruining It)

• Gluten-free version? I’ve tested this with a 1:1 GF flour blend plus ¼ tsp xanthan gum—slightly denser, but still lovely.
• Dairy-free? Use a plant-based butter. It works, though the flavour is slightly less rich.
• Don’t want to steam? You can bake them in a bain-marie at 160°C fan for 30–35 minutes—but steaming gives the best texture.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Pudding didn’t rise	No pleat in foil lid	Always make a fold—steam needs room to work
Sponge was dry	Oversteamed or water too low	Keep water halfway up basins + cover pan
Stuck in basin	Forgot to butter properly	Grease generously, especially the base
Batter sank in syrup	Syrup added too late or batter overmixed	Add syrup first, don’t overbeat

How to Make Mary Berry’s Treacle Sponge Puddings

1. Butter your basins: Grease 4 x 175ml pudding basins generously.
2. Add syrup: In a small bowl, mix golden syrup and lemon juice. Divide evenly between the basins.
3. Make the batter: Beat together butter, sugar, eggs, flour, baking powder, and lemon zest for 2 minutes until smooth.
4. Fill basins: Spoon the mixture over the syrup in each basin, smoothing the tops.
5. Cover properly: Use baking parchment and foil with a pleat in the middle. Tie securely around each basin.
6. Steam: Place in a steamer or large saucepan with boiling water halfway up the sides. Cover and steam for 45 minutes, topping up water if needed.
7. Serve warm: Turn out onto plates and spoon over extra warmed syrup.

Tips from My Kitchen

• I use a jug to pour the syrup—it’s neater and easier to divide evenly.
• Always make the foil pleat—it gives the sponge space to rise.
• If you don’t have string, an elastic band works in a pinch (just check it’s heat-safe).
• To keep them hot for a dinner party, you can steam them a little ahead and reheat in the steamer for 10 minutes before serving.

Storage + Serving

• Fridge: Store cooled puddings in an airtight container for up to 3 days. Reheat by steaming for 10 minutes or microwave 30–40 seconds.
• Freezer: Wrap each pudding individually. Freeze for up to 1 month. Defrost and steam or microwave to reheat.
• Best with: Custard, obviously. But double cream or clotted cream works beautifully too.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these in one big pudding basin?
A: Yes, use a 1.2L basin and steam for about 1 hour 30 minutes. Same method, just longer time.

Q: Can I make them ahead?
A: Absolutely. Steam, cool, wrap, and store. Reheat when needed—they taste just as good.

Q: What’s the difference between treacle sponge and treacle tart?
A: Treacle sponge is a steamed dessert with syrup and soft sponge. Treacle tart is baked, with a pastry crust and a lemony breadcrumb filling.

Q: Can I use black treacle instead?
A: You can—but it’s much stronger and more bitter. You’ll get a darker, richer result. Try half golden syrup, half treacle to ease into it.

Q: Do I need to line the basins?
A: Not if you grease them well. A good coat of butter and they’ll turn out clean.

Try More Recipes:

• Mary Berry Treacle Tart Recipe
• Mary Berry Sticky Apricot Pudding
• Mary Berry Baked Apple Lemon Sponge