Old School Treacle Sponge
Comfort food in a bowl. I remember the carnage in the dining room when this was served at lunchtime, we would nearly cause a riot to make sure we got a bowl before it ran out (which it very often did because it was so good). Soft, light, fluffy sponge, pools of sweet sticky golden syrup, and lashings of proper custard, this is the ultimate old school pudding which just shouldn’t be messed with and can’t be improved. Having said that I have given my recipe a little lift with some orange zest and flaked almonds for some texture, but ultimately, the more classic and simple with this one the better.
Preheat the oven to 180C/160C fan/gas 4. Mix 300g golden syrup, the zest and juice of an orange and 4 tbsps of fresh breadcrumbs in the base of a 1.5 litre baking dish. Spread it so it is in an even layer.
Beat 200g unsalted softened butter with 200g golden caster sugar until very pale and fluffy. Beat in 3 medium eggs, one by one. Fold in 200g self-raising flour, 1/2 tsp baking, pinch of salt, 1 tsp vanilla extract (optional) and a splash of milk until you have a dropping consistency (I usually use about 4-5 tbsps). Dollop the mixture over the syrup and spread it so it is nice and even. Sprinkle over a couple handfuls of flaked almonds.
Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Serve with lots of custard, cream or ice cream and extra dribbles of syrup if desired (but lets be honest, custard is the only option).