An Apology: After building your hopes up with the promise of a weekly recipe to get you through the weekend, last Thursday came and went and we failed to deliver. Our sincerest apologies. But we’ve come back fighting and, we feel, more than made it up to you with one of our all time favorites: treacle pudding. A perfect Fall desert, this dark, gooey delight is as much a treat to serve at a dinner party as it is to your kids on a school night.
Treacle is pronounced TREE-cull. This recipe can be made with black treacle instead of golden, if you wish. There are many different variations of this pudding, some made with suet and some not. We use Tate & Lyle golden syrup, which is a refined sugar product that tastes like a cross between honey and molasses. We sell both in store; see below for more details.
Preparation Time: 45 minutes
- Preheat the over to 350F.
- Butter and flour a 10-inch round Bundt pan.
- Prepare the sponge batter as instructed.
- Pour the syrup into the pan, then spoon in the batter, gently smoothing the top with a spatula.
- Bake for about 30 minutes, the sponge should be golden on top.
- Remove the cake from the oven and let it cool for 2-3 minutes. Place a plate on top of the Bundt pan, then quickly but firmly turn the plate and pan upside down to release the cake onto the plate. You may need to loosen the edges very slightly with a knife before you flip it.
- Serve with hot custard, if you like.