Name: Oven-Baked Treacle Sponge Pudding Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 4 tablespoons golden treacle; 100g unsalted butter, softened; 100g caster sugar; 2 large eggs; 150g self-raising flour; 125ml milk; 1 teaspoon vanilla extract

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The Oven-Baked Treacle Sponge Pudding Recipe is a heartwarming classic that perfectly captures the cozy spirit of British baking. Imagine a soft, golden sponge gently baked on top of luscious, sticky treacle, creating layers of sweet, gooey goodness with every bite. This traditional dessert is simple to make, yet irresistibly comforting, making it the perfect ending to any meal or a delightful treat on a chilly afternoon. Whether you’re a seasoned baker or just diving into homemade puddings, this recipe never fails to bring smiles and a sense of nostalgic warmth to the table.

Ingredients You’ll Need

The image shows six baking ingredients arranged on a white marbled surface. On the top left, there is a white bowl full of white flour with a soft powdery texture. Next to it on the right is a white bowl holding a golden liquid with a slightly thick and shiny texture. Further right is another white bowl containing fine white sugar with a smooth surface. On the bottom left, there are two whole white eggs with smooth shells lying side by side directly on the surface. In the middle bottom, there is a white bowl with a block of pale yellow butter with a firm, smooth texture. Finally, on the bottom right, a small wooden measuring spoon holds a small pile of fine white powder, likely baking powder. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Oven-Baked Treacle Sponge Pudding Recipe lies in its simple, pantry-friendly ingredients that come together to create a stunningly delicious dessert. Each component has a role in building the perfect balance of texture, sweetness, and richness.

Golden treacle: Provides that signature deep molasses flavor and sticky texture at the base.
Unsalted butter, softened: Adds moisture and richness, helping the sponge stay tender.
Caster sugar: Sweetens the sponge while aiding in its light and airy texture.
Eggs: Bind the ingredients and contribute to the sponge’s structure.
Self-raising flour: Ensures the sponge rises beautifully and stays fluffy.
Milk: Makes the batter smooth and melt-in-the-mouth soft.
Vanilla extract: Enhances the overall aroma and flavor, adding a subtle warmth.

How to Make Oven-Baked Treacle Sponge Pudding Recipe

Step 1: Prepare Your Oven and Dish

Begin by preheating your oven to 180°C (350°F) to get it nice and hot. While it’s heating up, generously grease a pudding basin or baking dish to prevent the sponge from sticking and allow for easy removal later on.

Step 2: Add the Golden Treacle

Spoon the golden treacle directly into the base of your prepared dish. This layer will caramelize beautifully under the sponge, infusing every bite with sticky sweetness and creating that classic treacle puddle.

Step 3: Cream Butter and Sugar

In a mixing bowl, cream together the softened unsalted butter and caster sugar until pale and fluffy. This process is key to making the sponge light and airy, so take your time and enjoy watching the transformation.

Step 4: Beat in the Eggs

Add the eggs one at a time, beating well after each addition to ensure the batter is smooth and well combined. This helps stabilize the mixture and builds that lovely sponge texture.

Step 5: Fold in Dry and Wet Ingredients

Gently fold in the self-raising flour, milk, and vanilla extract, mixing until you achieve a smooth batter. Be careful not to overmix here — you want to keep the air in the batter for a light sponge.

Step 6: Pour Batter Over Treacle

Pour the prepared sponge batter carefully over the golden treacle layer in your dish, spreading it evenly. This begins the transformation into a layered pudding during baking.

Step 7: Bake Covered

Cover the dish loosely with foil to trap the steam and bake for 40 minutes. This step ensures the sponge cooks evenly without drying out while the treacle layer bubbles gently underneath.

Step 8: Finish Baking Uncovered

Remove the foil and bake for an additional 10 to 15 minutes until the sponge is set and golden on top. This final bit of baking adds a slight crust and brings out the sponge’s perfect texture.

How to Serve Oven-Baked Treacle Sponge Pudding Recipe

A small round cake with two visible layers sits on a white plate with a floral design. The top layer is a darker golden brown with a slightly shiny and crumbly texture, while the bottom layer is lighter brown and soft with a crumbly interior. A wedge has been removed, showing the moist and grainy inside. There are a few crumbs scattered on the plate around the cake. The background features green leaves and a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this pudding warm is an absolute must. For extra indulgence, pour creamy, hot custard over each portion. A dollop of softly whipped cream or a scoop of vanilla ice cream also pairs wonderfully, melting into the sponge for an irresistible finish.

Side Dishes

This Oven-Baked Treacle Sponge Pudding Recipe shines best as a dessert on its own, but it also pairs nicely with fresh berries or a simple fruit compote for a touch of brightness and contrast that balances the pudding’s rich sweetness.

Creative Ways to Present

For a charming twist, try serving the pudding in individual ramekins or mini pudding basins for each guest. Alternatively, dust a little cinnamon or nutmeg on top to add warmth and visual appeal. These little details turn a humble dessert into a memorable experience.

Make Ahead and Storage

Storing Leftovers

Leftover pudding can be stored covered in the refrigerator for up to three days. Keep it tightly sealed to maintain moisture and prevent the sponge from drying out.

Freezing

This pudding freezes surprisingly well! Wrap individual portions or the whole pudding tightly in plastic wrap and foil, then freeze for up to one month. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

To bring your leftover pudding back to life, gently reheat it in the microwave or oven until warmed through. Adding a splash of cream or custard while reheating keeps it moist and luscious.

FAQs

Can I use dark treacle instead of golden treacle?

Yes, you can substitute dark treacle for golden, but note that it has a stronger, more robust flavor and a richer, darker color. It will change the flavor profile slightly but still taste delicious.

Is it necessary to use self-raising flour?

Self-raising flour is preferred because it helps the sponge rise beautifully. If you don’t have it, you can use plain flour with a small amount of baking powder added, roughly 1 teaspoon per 125 grams of flour.

Can this pudding be made gluten-free?

Absolutely! Use a gluten-free self-raising flour blend to keep the texture light and airy while making the pudding safe for gluten-sensitive guests.

What’s the best way to serve the pudding?

Serving it warm with custard is a classic approach, but you can also enjoy it with cream or vanilla ice cream. A sprinkle of cinnamon or a few fresh berries adds a nice touch too!

How long does the pudding keep after baking?

Stored properly in the fridge, the pudding stays fresh for up to three days. For longer storage, freezing is the way to go.

Final Thoughts

There’s something undeniably comforting about the Oven-Baked Treacle Sponge Pudding Recipe—a wonderful mix of nostalgia, simple ingredients, and warm, gooey sweetness that never gets old. Whether you’re making it for a special occasion or just to brighten up an ordinary day, this classic dessert is sure to bring joy to anyone lucky enough to enjoy it. So roll up your sleeves, preheat that oven, and prepare to revel in one of Britain’s most cherished sweet treats!

Oven-Baked Treacle Sponge Pudding Recipe

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4.3 from 35 reviews

Author: Sara
Total Time: 1 hour 10 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A classic British dessert featuring a light and fluffy sponge cake that is baked over a rich layer of golden treacle. This comforting, nostalgic pudding is best enjoyed warm and pairs perfectly with custard, cream, or vanilla ice cream.

Ingredients

Main Ingredients

4 tablespoons golden treacle
100g unsalted butter, softened
100g caster sugar
2 large eggs
150g self-raising flour
125ml milk
1 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the correct temperature for baking the sponge pudding.
Prepare Baking Dish: Grease a pudding basin or a suitable baking dish thoroughly to prevent the pudding from sticking after baking.
Add Treacle: Spoon the golden treacle into the base of the greased dish, creating the sticky sweet base for the sponge.
Cream Butter and Sugar: In a mixing bowl, cream the softened butter and caster sugar together until the mixture becomes pale and fluffy, which helps to incorporate air into the batter.
Beat in Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the mixture remains smooth.
Add Dry and Wet Ingredients: Fold in the self-raising flour, milk, and vanilla extract gently until the batter is smooth and evenly blended.
Combine and Bake: Pour the prepared batter over the layer of treacle in the baking dish. Cover the dish loosely with aluminum foil to retain moisture during baking.
Bake Covered: Place the pudding in the oven and bake covered for 40 minutes, allowing the sponge to rise and start to set.
Remove Cover and Continue Baking: Carefully remove the foil and bake for a further 10 to 15 minutes. This final step helps the sponge to firm up and develop a slight golden top.