Jam Treacle Sponge

Programme

S01

Serves

6

Prep

15 Mins

Cook

50 Mins

Ready

1 Hr 5 Mins

Tips

Make sure your moulds are well buttered and floured, this will make the puddings easier to remove.

You can cook one large pudding but you will need to run the cycle twice.

You could try using jam or marmalade instead of treacle.

Make up a few batches to keep in the freezer, just use the reheat cycle S03 when you are ready to eat a saved sweet treat.

Ingredients

    For the Sponge Batter

  • 180g/6oz Unsalted Butter, softened, plus extra for greasing
  • 3 tbsp Black Treacle
  • Zest 1 lemon, plus juice of half a lemon
  • 180g Self Raising Flour
  • 3 Free Range Eggs
  • 180g Demerara Sugar
  • 1 tbsp Golden Syrup

Directions

  1. Grease 6 dariole or silicone moulds heavily with butter and dust with flour. Then add around 1/2 tbsp of black treacle to the base of each.
    Alternatively, you can use large coffee cups in place of moulds.
  2. In a separate bowl, use an electric hand whisk to mix the flour, butter, eggs, sugar, lemon juice and golden syrup until well combined. Select the S01 programme to pre-heat the oven.
  3. Pour the mixture into the moulds or coffee cups, until 2/3 full.
  4. Cover the moulds or cups in cling film, wrapping them tight then cook in the oven, running the S01 steam programme.
  5. To check if the pudding is cooked, insert a metal skewer or knife into the pudding and if it comes out clean, it is ready.
    Carefully remove the pudding from the moulds, loosen the edges by running a table knife around the pudding and turn out onto a plate.
  6. Serve with ice cream, clotted cream or crème fraiche