Treacle Sponge Pudding Recipe
Looking for the best Treacle Sponge Pudding recipe? This traditional British dessert features a light, fluffy sponge cake layered with rich golden syrup and steamed or baked until perfectly tender. Served warm with silky vanilla custard, cream, or ice cream, it’s a timeless comfort dessert enjoyed for generations throughout the UK. Treacle sponge pudding is traditionally made with golden syrup (light treacle) and a soft sponge, then served warm with custard.
❤️ Why You’ll Love This Recipe
Classic British comfort dessert
Soft, light, and fluffy sponge
Rich golden syrup flavor
Easy to make
Perfect with warm custard
Great for Sunday dinners and holidays
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
🛒 Ingredients
Syrup Base
½ cup (170 g) golden syrup
1 teaspoon lemon zest (optional)
Sponge Batter
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) caster sugar
3 large eggs
1 teaspoon vanilla extract
1½ cups (190 g) self-rising flour
1 teaspoon baking powder
3 tablespoons whole milk
Pinch of salt
For Serving
Warm vanilla custard
Heavy cream
Vanilla ice cream
👨🍳 Instructions
Step 1: Prepare the Dish
Preheat the oven to 350°F (180°C).
Grease a 9-inch (23 cm) baking dish or pudding basin.
Pour the golden syrup into the bottom of the dish and spread evenly.
Step 2: Make the Sponge
In a large bowl, beat together:
Butter
Caster sugar
until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Fold in:
Self-rising flour
Baking powder
Salt
Stir in the milk until the batter is smooth.
Step 3: Assemble
Carefully spoon the sponge batter over the golden syrup.
Smooth the top with a spatula.
Step 4: Bake
Bake for 35–40 minutes, or until the sponge is golden and a skewer inserted into the center comes out clean. Baked versions are a popular shortcut to the traditional steamed pudding while still delivering the classic syrupy texture.
Step 5: Serve
Allow the pudding to rest for 5 minutes.
Invert onto a serving plate if desired, allowing the warm golden syrup to run over the sponge.
Serve warm with:
Vanilla custard
Double cream
Vanilla ice cream
💡 Chef’s Tips
Use golden syrup rather than dark treacle for the traditional sweet flavor.
Do not overmix the batter to keep the sponge light.
Warm the golden syrup slightly before pouring it into the baking dish for easier spreading.
A little lemon zest adds a subtle freshness that balances the sweetness.
🧊 Storage
Refrigerator: Store covered for up to 3 days.
Freezer: Freeze for up to 2 months.
Reheat individual portions in the microwave or warm the whole pudding in a 325°F (165°C) oven.
🥗 Nutrition (Per Serving)
Calories: 425
Protein: 6g
Carbohydrates: 58g
Fat: 18g
Saturated Fat: 11g
Fiber: 1g
Sugar: 37g
Sodium: 180mg
❓ Frequently Asked Questions
What is treacle sponge pudding?
It’s a classic British dessert made with a soft sponge cake and a layer of golden syrup (also called light treacle), traditionally steamed but often baked today.
Can I steam instead of bake it?
Yes. Place the batter in a buttered pudding basin, cover securely, and steam for about 1½–2 hours, topping up the water as needed.
What’s the difference between golden syrup and black treacle?
Golden syrup is light, buttery, and sweet, while black treacle (similar to molasses) is darker, thicker, and has a stronger, slightly bitter flavor. Traditional treacle sponge uses golden syrup.
What should I serve with Treacle Sponge Pudding?
Warm vanilla custard is the classic accompaniment, but whipped cream, clotted cream, or vanilla ice cream are equally delicious.
