Treacle Sponge Pudding

Learn to make this classic English dessert with our latest recipe. So delicious you’ll only want to make another one once you’re done with the first…

My childhood was filled with a lot of good food, but the favourite that will always stick with me is my grandmother’s Treacle Sponge Pudding. Perfect in every way and unable to be replicated in terms of quality by even the best restaurants, in my view. It’s something of a misnomer since it actually uses golden syrup rather than black treacle — trust me; you’ll prefer it that way. This recipe is adapted for modern times and measurements by a very old cookbook that we use in my household. It is amazingly simple.


  • 150g Golden Syrup
  • 2 tbsp cold water
  • 150g Butter
  • 150g Sugar
  • 2 Eggs
  • 150g Flour
  • ½ tsp Baking Powder

Serves 4-6

Preparation Time: 10 minutes; Cooking Time: 1 hour


  1. In the bottom of a greased ovenproof pudding basin, mix your syrup and water.
  2. Crack the eggs into a food processor (or a mixing bowl if you prefer to do this by hand), followed by the butter, sugar, flour and baking powder. Putting the eggs in first makes for a better mixing process. Blitz these ingredients together in the processor.
  3. Once the mixture is uniform and of dropping consistency, spoon into the basin on top of the syrup mixture. Cover the top of the basin with aluminium foil and place in the oven at 180°C / Gas Mark 4 for 60 minutes.
  4. Serve the pudding warm with hot custard.

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