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225Total Time
25Prep Time
2Bake Time

Treacle Sponge Pudding

2 Reviews

About the bake

This wonderful nostalgic treat is sure to become a firm family favourite. Delicious served with warm custard or ice cream. Make sure to leave enough room under the foil to allow the pudding to expand while it is steaming.

225Total Time
25Prep Time
2Bake Time


  1. Step 1:

    Butter the pudding basin. Mix 3 tablespoons of the golden syrup with the lemon juice and pour into the basin.

  2. Step 2:

    Cream the butter and sugar together in a bowl, add the eggs and mix well. Add the flour and treacle and mix until the mixture is smooth. Pour into the basin and even out the top.

  3. Step 3:

    Cover the basin with a sheet of baking parchment and a sheet of foil with a fold in the middle to allow for the pudding to expand. Tie this to the basin with string.

  4. Step 4:

    Place the basin on a trivet or upturned plate in the bottom of a large saucepan, pour in enough boiling water to come halfway up the sides of the basin. Put the lid on the pan and steam the pudding for 2 hours, checking the water to ensure it does not boil dry and adding extra hot water if necessary.

  5. Step 5:

    When the pudding is cooked, carefully remove it from the pan, leave it to cool for a few minutes then remove the foil lid and turn out onto a plate.

  6. Step 6:

    To serve spoon the remaining 3 tablespoons of golden syrup over the top and serve with custard or ice cream.


    • 6 tbsp Silver Spoon Golden Syrup
    • 2 tbsp Juice of one whole lemon
    • 175g Butter (unsalted) (softened)
    • 175g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range)
    • 175g Allinson's Self Raising Flour
    • 1 tbsp Black treacle


  • Mixing bowl
  • Baking parchment
  • Tin foil
  • Pudding basin
  • Saucepan

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