Go Back
+ servings
Print
treacle sponge with blue and white crockery set around it. A large serving spoon sits on a white napkin next to it.

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.

Course pudding
Cuisine English
Keyword sponge pudding, steamed pudding, steamed treacle sponge pudding, treacle sponge
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 514 kcal

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

  1. 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.

  2. Beat the 150 grams butter and 150 grams sugar together until pale and thickened a little. This takes a couple of minutes.

  3. 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.

  4. The batter should be a soft dropping consistency. Add a splash more milk if it's not.

  5. 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.

  6. Pour the syrup mixture into your pudding bowl.

  7. Carefully spoon the sponge mixture on top of the golden syrup so that it stays on top of the syrup.

  8. Smooth over and place the lid or your coverings over the top.

  9. 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).

  10. 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.

  11. Place the lid on and cook for 3 hours on High or 2 hrs 30 minutes in a steamer or saucepan.

  12. 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.

  13. Apply To Sticky Face

Recipe 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. 

All nutritional information is only intended as a guide and only approximate.

Nutrition Facts
Slow Cooker Treacle Sponge
Amount Per Serving
Calories 514 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 148mg49%
Sodium 42mg2%
Potassium 75mg2%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 52g58%
Protein 7g14%
Vitamin A 772IU15%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.