Did you grow up eating treacle syrup sponge cake? If so, you’ll want to give this recipe a go for the sheer nostalgia of it. Serve it with custard as a cheerful winter warmer.
- 175g unsalted butter, softened, plus extra for greasing
- 3 tbsp golden syrup, plus extra for drizzling
- 1 tbsp fresh white breadcrumbs
- Splash of brandy, optional (but you’ll appreciate the deliciousness)
- 175g caster sugar
- 1 lemon, zested
- 3 large eggs, beaten
- 175g self-raising flour
- 2 tbsp milk
- Custard, to serve
- Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix golden syrup with 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 flour, then finally add milk.
- Spoon mixture into 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 foil securely with string, then put it into slow cooker, pouring in enough boiling water from the kettle to come halfway up the sides of the basin. Cover and cook on High for 4 hours until a skewer comes out clean.
- Serve with custard and a little extra golden syrup drizzled over, if you wish.