Schooldays treacle sponge

brandy breadcrumb breadcrumbs caster sugar clotted cream comforting recipes dessert egg eggs golden syrup lemon lemons milk old-fashioned pudding pudding self-raising flour slow cooker slow cooking steamed pudding sunday lunch recipes traditional recipes treacle pudding treat unsalted butter

N/A

Serves 4 generously

Source

Ingredients

175g unsalted butter, softened, plus extra for greasing

3 tbsp golden syrup, plus extra for drizzling

1 tbsp fresh white breadcrumbs

a splash of brandy (optional but delicious)

175g golden caster sugar

zest 1 lemon

3 large eggs, beaten

175g self-raising flour

2 tbsp milk

clotted cream, to serve

Method

Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.

Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.

Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.