Treacle sponge cake
The treacle sponge cake recipe takes a classic pudding and gives it a twist by oven baking it in a loaf tin rather than steaming or microwaving it.
This treacle sponge cake recipe is a twist on a classic dessert. It’s got the same light sponge and zesty, sweet, lemony sauce but rather than steaming it or microwaving it, we’ve baked it in a loaf tin. I found it easier doing it this way with my kids, and gave us an option of doing this without having to buy pudding basins.
How can kids help to make this treacle sponge?
This is an easy recipe which is mixed together in one bowl which makes it a great bake for kids to get involved in.
As well as measuring out all the ingredients and mixing them all together, your kids can help to zest and juice the lemon, and add that along with the golden syrup to the base of the loaf tin.
We’ve made it a little bit easier by turning this into a loaf baked in the oven rather than a steamed pudding. This makes it easy for your kids to help add it to the loaf tin, and level it out before it goes into the oven.
What is a treacle sponge?
What surprised me (excuse my ignorance), was that it doesn’t actually contain any treacle. It’s a light and zesty sponge, topped with a syrupy sauce made from golden syrup and lemon juice. It’s moist, sweet, lemony, sticky, everything a good pudding should be.
What can I use instead of golden syrup?
If you don’t have any golden syrup, you can swap it for an equal quantity of corn syrup. You could try swapping it for treacle, but that will give you a much stronger, richer flavoured sauce.
How long does the treacle sponge keep?
Once it’s baked this treacle sponge cake will keep in an air tight container for a few days. If you want to keep it for longer, you can freeze it for up to 3 months. To freeze it, wrap it well in cling film or glad wrap and put it in a freezer bag. Make sure it’s fully defrosted before you serve it.
Other delicious loaf cakes and winter bakes
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Useful equipment
You might need the following baking tools/gadgets to make this treacle sponge
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
1lb loaf tin
Wire rack
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Ingredients
8 tablespoons (175g) golden syrup
1 tablespoon lemon juice
grated rind of 1 lemon
100g (¼ cup) butter/baking margarine
2 eggs
100g (½ cup) caster sugar
100g (½ cup) self raising flour*
1 teaspoon baking powder
* If you don’t have any self raising flour, swap it for an equal amount of plain or all-purpose flour and add an extra ½ teaspoon of baking powder.
How to make a treacle sponge
Preheat your oven to 160C / 140C Fan / 325F and grease the base and sides of a 1lb (450g) loaf tin and line it with baking or parchment paper.
Mix the syrup and lemon together
Get your kids to measure out the golden syrup and add it to a small bowl.
Then, zest and juice the lemon. Before you do it, pop it in the microwave for 10 seconds or so and roll it around on your counter – this will release the juices so you get more out of it.
Add 1 tablespoon of the lemon juice to the golden syrup and mix it in. Set the zest aside for now.
Get your kids to pour the golden syrup/ lemon juice mixture into the base of your prepared loaf tin.
Make the treacle sponge batter
Add the remaining ingredients in a large mixing bowl or free-standing mixer. You can do it in any order, but if you do it in the order they are listed you’re less likely to miss anything out.
Start by adding the lemon rind you zested earlier, then add the butter or baking margarine if you’re using it. If you’re using butter, make sure it is soft so that it mixes in. If it isn’t cut it into pieces and pop it in the microwave for a seconds – but not long enough to melt it.
Crack the eggs into a small bowl, then add them to your mixing bowl. We never add them straight in, just in case any shell goes in (which it often does). If it does, simply fish it out with a larger piece of shell – it will stick to that better than it will your finger.
Now get your kids to measure and add the sugar and flour.
Finally, add the baking powder. Make sure your kids use their finger to level the top of the teaspoon so that you add just the right amount.
Using the k-paddle of your free-standing mixer, or a hand held whisk, or even wooden spoons, mix everything together until you have a nice smooth batter.
Bake the treacle sponge cake
Get your kids to help pour or spoon the batter into your prepared loaf tin, on top of the golden syrup you added earlier. Spread it down into the edges and corner with the back of a spoon or spatula.
Bake it in the oven for 50-60 minutes. It’s ready when it has turned a nice golden brown colour and a skewer, cocktail stick or sharp knife inserted into the middle comes out clean.
Remove it from the oven and leave it in the tin to cool.
Using the baking paper, lift the golden syrup loaf out of the tin and set it on a serving plate. If there is any golden syrup left in the bottom of the tin, you can spoon that on top.
Serve and enjoy!
Treacle sponge cake
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- measuring spoons
- 1lb loaf tin
- Wire rack
Ingredients
- 8 tablespoons (175g) golden syrup
- 1 tablespoon lemon juice
- grated rind of 1 lemon
- 100 g (¼ cup) butter/baking margarine
- 2 eggs
- 100 g (½ cup) caster sugar
- 100 g (½ cup) self raising flour*
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 160C / 140C Fan / 325F and grease the base and sides of a 1lb (450g) loaf tin and line it with baking or parchment paper.
Mix the syrup and lemon together
- Measure out the golden syrup and add it to a small bowl.
- Then, zest and juice the lemon. Add 1 tablespoon of the lemon juice to the golden syrup and mix it in. Set the zest aside for now.
- Pour the golden syrup/ lemon juice mixture into the base of your prepared loaf tin.
Make the treacle sponge
- Add the remaining ingredients in a large mixing bowl or free-standing mixer. You can do it in any order, but if you do it in the order they are listed you're less likely to miss anything out.
- Start by adding the lemon rind you zested earlier, then add the butter or baking margarine if you're using it. Crack the eggs into a small bowl, then add them to your mixing bowl.Now measure and add the sugar and flour.Finally, add the baking powder. Make sure you use your finger to level the top of the teaspoon so that you add just the right amount.
- Using the k-paddle of your free-standing mixer, or a hand held whisk, or even wooden spoons, mix everything together until you have a nice smooth batter.
Bake the treacle sponge cake
- Pour or spoon the batter into your prepared loaf tin, on top of the golden syrup you added earlier. Spread it down into the edges and corner with the back of a spoon or spatula.
- Bake it in the oven for 50-60 minutes. It's ready when it has turned a nice golden brown colour and a skewer, cocktail stick or sharp knife inserted into the middle comes out clean.
- Remove it from the oven and leave it in the tin to cool.
- Using the baking paper, lift the golden syrup loaf out of the tin and set it on a serving plate. If there is any golden syrup left in the bottom of the tin, you can spoon that on top.
Notes
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Margaret says
Can I use either Ho ey or map,e syrup and if so what quantities %. Thanks
cookingwithmykids says
I’ve never tried but i’m sure you could swap for an equal amount of honey or maple syrup. It’ll change the flavour slightly, but i’m sure it would still be nice.