Slow Cooker Treacle Sponge
This traditional Slow Cooker Treacle Sponge dessert recipe is light, fluffy and to die for. A real family favourite in my house and with good reason. Gorgeously syrupy and just begging to be drowned in custard or cream, get it on your table.
Servings 6
Calories 514kcal
Ingredients
- 150 grams self raising flour
- 150 grams unsalted butter
- 150 grams sugar
- 3 large eggs
- 3 tbsps milk
Syrup Topping
- 200 grams golden syrup
- ½ medium lemon juice
Instructions
- Grease a 1.2 litre/2 pint pudding basin with butter. I use the plastic lidded bowls that are made for steamed puddings as I struggle/cannot be bothered with all the pleating and tying of string that is required for the ceramic bowls.
- Beat the 150 grams butter and 150 grams sugar together until pale and thickened a little. This takes a couple of minutes.
- Whisk or beat in half the 3 beaten eggs followed by half the 150 grams (75 grams) flour for a couple of minutes. Add the remaining eggs and flour all at once as well as the milk. Whisk or beat again for another minute.
- The batter should be a soft dropping consistency. Add a splash more milk if it's not.
- Pour 200 grams of syrup into a microwaveable bowl and add the lemon juice. Heat for 20 seconds in the microwave and stir the two together.
- Pour the syrup mixture into your pudding bowl.
- Carefully spoon the sponge mixture on top of the golden syrup so that it stays on top of the syrup.
- Smooth over and place the lid or your coverings over the top.
- Put a flat wedge of silver foil in the slow cooker to sit your pudding bowl on (this prevents the bottom of the pudding burning).
- Place the pudding bowl carefully in the slow cooker and pour just boiled water into the slow cooker bowl so that it comes ¾ of the way up the pudding bowl.
- Place the lid on and cook for 3 hours on High or 2 hrs 30 minutes in a steamer or saucepan.
- To serve take it carefully out of the slow cooker. Remove the lid and invert the pudding onto a large serving plate. Let the syrup gently flow out of the bowl as the pudding releases. I put the plate on top of the bowl and very carefully rotate so the plate is on the bottom and then slowly lift the bowl clear.
- Apply To Sticky Face
Notes
- Grease your pudding bowl generously.
- Use a plastic lidded pudding bowl for ease.
- Add a splash of milk if needed to make sure the batter is a soft dropping consistency.
- Reheat leftovers covered in the microwave
- You can steam this pudding in a saucepan too for 2 hrs and 30 minutes.
Nutrition
Calories: 514kcal | Carbohydrates: 70g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 42mg | Potassium: 75mg | Fiber: 1g | Sugar: 52g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg