https://www.cutoutandkeep.net/projects/treacle-and-lemon-sponge • Posted by Ebury Publishing
Just thinking about plunging your spoon into a warm treacle sponge trickled with cream is enough to banish even the most severe case of winter blues. It’s so easy to make – a simple cake mixture is transformed by the power of steam into a rib-stickingly good dessert.
Just thinking about plunging your spoon into a warm treacle sponge trickled with cream is enough to banish even the most severe case of winter blues. It’s so easy to make – a simple cake mixture is transformed by the power of steam into a rib-stickingly good dessert.
Grease a 1 litre pudding basin with softened butter. Spoon the golden syrup into the base.
Using an electric mixer, beat the butter with the sugar and lemon zest for about 5 minutes until really light and fluffy. Beat in the eggs one at a time, then add the vanilla. Fold in the flour. Add enough milk to make a smooth, thickish mixture that will drop off the spoon when gently shaken. Spoon into the pudding basin.
Cut a piece of baking paper and a piece of foil the same size (big enough to cover the top of the pudding basin) and place one on top of the other. Hold them together and make a pleat in the centre (to allow the pudding to expand during cooking). Cover the top of the basin with the pleated paper and foil (foil on the outside) and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess paper and foil.
Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up the basin’s sides. Cover and steam for 1½ hours. Allow the pudding to cool for about 5 minutes before turning out onto a serving plate and serving with custard or pouring cream.