Schwartz September 2019

Treacle Sponge

Michel Roux Jnr
Serves: 4
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Ingredients

  • 2 tbsp golden syrup, plus extra for serving
  • 115g plain flour, sifted
  • 1 1/2 tsp baking powder
  • 2 large eggs
  • 115g brown sugar
  • 75g margarine
  • 25g unsalted butter
  • 1 tbsp brandy
  • custard or clotted cream, for serving

Method

  1. Generously butter a 900ml pudding basin, then place into the fridge for 5 minutes to firm up the butter
  2. Once cooled, remove from fridge and add the golden syrup to the base of the basin
  3. Place the flour, baking powder, eggs, brown sugar, margarine, unsalted butter and brandy in a large mixing bowl and mix together thoroughly
  4. Spoon the flour mixture into the basin, over the golden syrup
  5. Take a large piece of tin foil, fold it in half and grease one side thoroughly
  6. Cover the pudding with the greased tin foil, pleating the foil a few times to allow room for the pudding to expand
  7. Fasten the foil to the rim of the pudding basin with string
  8. Place the covered pudding basin in a large steamer
  9. Steam over a medium heat for 1 hour 30 minutes. Make sure that the steamer does not boil dry, topping up with boiling water as needed
  10. Once the pudding is risen and cooked, turn it out from the pudding basin
  11. Serve with golden syrup and clotted cream or custard
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