Treacle Sponge
This British classic sponge is a great way to end a Sunday lunch. You can cook it teh day before if you are tight on oven space
Credited to: Coeliac UK
Kcal: 535.0
Difficulty: Pretty easy
Serves 6
15 mins prep
90 mins cooking time
Ingredients
- 175g (6oz) unsalted butter, softened, plus extra for greasing
- 3 tbsp gloden syrup, plus extra for drizzling
- 25g (1oz) fresh fluten free white breadcrumbs*
- 175g (6oz) golden caster sugar
- 1 lemon, zested
- 3 large eggs, beaten
- 175g gluten free self-raising flour*
- 30mls milk
- Custard or cream to serve.
Notes: *Please check our Food and Drink Information for suitable products.
Method
1. Preheat the oven to 160°C/350°F/Gas Mark 3
2. Grease a large pudding basin (18cm diameter)
3. In a small bowl, mix the golden syrup with the gluten free breadcrumbs, and place into the bottom of the pudding basin
4. Beat the butter with sugar and lemon zest until light and fluffy, then add the eggs gradually
5. Fold in the gluten free flour and then add the milk
6. Spoon the mixture into the pudding basin and cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise
7. Place into a bain-marie (or an oven tray with enough simmering water to come half way up the sides of the basin) and steam for 1 and 1/2 hours
8. Turn out onto a serving dish and serve with lashing of custard and little extra golden syrup drizzled over if you wish.
Nutritional information per serving
Kcal
535
Fat
28g
Carbs
64g
Protein
7g
Fibre
1g
Hints and tips:
If you don't have a pudding basin you can also use any ovenproof dish, you may just not get the traditional shape or be able to turn it out as easily.
This recipe also works well in a slow cooker. Just adjust the cooking time to 3 hours, fill half with water and set the cooker on full.
