This simple British pudding is a nod to tradition, and a nostalgic, school dinner favourite. With its light, airy sponge and sticky treacle topping, it’s comforting and indulgent. Quick to prepare and best served warm with custard or cream, it’s ideal for rounding off a long Sunday lunch, or for brightening a rainy afternoon. It’s a guaranteed crowdpleaser with minimal effort.
Traybake treacle sponge and custard
Prep 5 min
Cook 50 min
Serves 8–10
300g golden syrup
200g softened unsalted butter
150g golden caster sugar
Zest and juice of 2 lemons
Salt
4 eggs
200g plain flour
2½ tsp baking powder
Custard, to serve
Heat the oven to 185C (165C fan)/360F/gas 4½. Pour the syrup into a 18cm x 28cm x 5cm baking dish, or similar, add 50ml boiling water, mix well and set aside.
In a stand mixer, food processor or large bowl with a wooden spoon, beat the butter, sugar, lemon zest and a pinch of salt until pale and creamy. Add the eggs one at a time, mixing well after each addition; if the mixture starts to curdle, add a spoonful of the flour.
Mix in the flour and baking powder to make a smooth batter, then stir in the lemon juice. Spread the batter evenly over the treacle mixture, then cover the dish with foil, sealing the edges to trap the steam. Bake for 35 minutes, until a skewer inserted into the centre comes out clean. Remove the foil and serve hot, ideally with custard.
