Sticky Treacle Sponge
Introduction to Sticky Treacle Sponge
The origin of treacle desserts can be traced back to the British Isles, where they were initially created as humble sweet treats to use pantry staples. Over the years, it has become a beloved dessert, particularly during cold weather, offering warmth and comforting sweetness.
The Sticky Treacle Sponge is a classic British pudding that has delighted generations with its rich, dense sponge that’s saturated with a luscious, dark syrup made from treacle. This delightful dessert captivates with a nostalgic flavor profile and sumptuous texture, making it a favorite choice for Sunday lunches, festive occasions, or simply as a comforting homemade treat.
Ingredients
For the Sponge
- Butter - 175g, softened
- Caster sugar - 175g
- Eggs - 3 large, beaten
- Self-raising flour - 175g
- Baking powder - 1 tsp
- Milk - 2 tbsp
- Golden syrup - 2 tbsp
- Black treacle - 1 tbsp
For the Treacle Sauce
- Golden syrup - 4 tbsp
- Black treacle - 2 tbsp
Preparation
Prepare the Baking Tin
Start by greasing a pudding basin generously with butter. This step ensures that the sponge does not stick and will be easy to turn out once cooked. Also, line the bottom with a circle of parchment paper to further prevent any sticking.
Preheat the Oven
Preheat your oven to 180°C (350°F) to ensure it reaches the right temperature when you are ready to bake. The correct baking temperature is crucial for the sponge to rise perfectly.
Cooking Process
Making the Sponge Mixture
- In a bowl, beat together the butter and caster sugar until light and creamy. This will incorporate air, resulting in a fluffy texture.
- Gradually add in the beaten eggs, a little at a time, mixing well after each addition. If the mixture begins to curdle, add a spoonful of self-raising flour and continue to mix.
- Sift in the remaining flour and baking powder, gently fold these dry ingredients into the wet mixture with a spatula.
- Add the golden syrup, black treacle, and milk to the mixture, stirring until fully combined.
Prepare the Treacle Sauce
To create the treacle sauce that will line the base and be absorbed by the sponge, mix the golden syrup and black treacle together. Pour this into the base of your prepared pudding basin.
Cooking the Sponge
Spoon the sponge mixture onto the treacle base, ensuring even distribution. Cover the basin with a piece of buttered parchment paper and foil large enough to form a pleat in the center, securing with string.
Bake or Steam
Place your pudding basin in a roasting tin and pour in enough boiling water to come halfway up the side. Cover the whole roasting tin with a tented piece of foil and bake for about 1.5 hours. Check the cooking time with a timer to ensure the sponge is cooked through.
Serving and Enjoyment
Once fully baked, remove the sponge from the oven and allow it to rest for a few minutes. Carefully turn it out onto a serving plate, allowing the syrup to drizzle over the sponge, creating a beautiful glistening top. This sticky treacle sponge is best enjoyed warm and can be paired perfectly with a generous helping of custard or a scoop of vanilla ice cream. Relax and indulge in the comforting embrace of this traditional British dessert.
This exquisite dessert not only satisfies sweet cravings but also creates a sense of nostalgia and warmth, making it ideal for sharing with friends and family during festivities or simply as an indulgent treat for oneself.