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Mini Baked Treacle Sponge Pudding

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Ingredients

Adjust Servings:
9 tbsp Butter
4 oz Golden caster sugar See note
2 ea Large Egg
4 oz Flour, Self Raising
2 tbsp Whole milk
8 tbsp Golden syrup Tate & Lyle Golden syrup

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Mini Baked Treacle Sponge Pudding

Features:
    Cuisine:

    Everyones favorite dessert downsized for guilty pleasure

    • 40 minutes
    • Serves 8
    • Easy

    Ingredients

    Directions

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    The original recipe for these baked treacle puddings makes 4 in small 5 oz dishes but here we have downsized even further and baked them in our mini bundt tin so we won’t feel as guilty eating one. They should last twice as long but I am not so sure. To switch back to the larger version butter 4 small pudding dishes and add 2 tablespoons of the golden syrup to each.

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    Steps

    1
    Done

    Heat the oven to 400ºF. Grease 8 wells in a mini bundt tin liberally with melted butter and a pastry brush.

    2
    Done

    Whizz the butter, sugar and lemon in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated.

    3
    Done

    Drop a tablespoon of Tate & Lyle Golden Syrup in the bottom of each buttered bundt tin cup then distribute the batter mixture equally between the cups.

    4
    Done

    Put the bundt tin onto a baking tray and bake for 30 mins until risen, firm and a cocktail inserted into the centre and comes out clean. Allow to cool a little to make it easier to gt the finished puddings out of the wells of the bund tin. Invert the puddings onto serving dishes and serve warm with cream or custard.

    Ian Cooks

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