Slow Cooker Treacle Sponge
I'm been craving a treacle sponge pudding for a while now and found this lovely recipe which I adapted to make two small sponges. This is in fact made with golden syrup and not treacle, but has always been known as Treacle Sponge. Cooking it in the slow cooker is so much easier and less hassle than either steaming or cooking in the oven. I could not believe how light the sponge was.
Serves 6 - (but can be adapted as I did, measurements in brackets)
Ingredients
225 ml golden syrup (75ml)
170 g butter softened (57g)
170 g flour self raising (57g)
115 g castor sugar (39g)
3 eggs (1 egg)
½ lemon juiced (tablespoon)
⅓ tsp vanilla essence
1 tbsp milk
Instructions
Ramekin Preparation
- Grease each of the ramekins with butter on the sides and base. Pour 2 tablespoons of golden syrup into the bottom of each dish.
Sponge Mixture
- Lightly beat the eggs and add in the butter, sugar and syrup (approx 3 tbsp). Combine well.
- Sift the flour into the mixture and fold in. Add in the lemon juice, vanilla essence and milk.
- Spoon the sponge mixture into each of the ramekins, filling to 1 cm below the rim. This allows room for the pudding to rise.
- Place cling film over each of the puddings and twist to secure on one side. Place the dish in the slow cooker and fill with hot water to ¾ of the way up the dishes. Replace the lid and set to high for 1 hr 30 minutes.
- Once the sponges are cooked (they should bounce back if you press gently), run a knife around the edge of each ramekin and turn out on a plate. If the pudding sticks, tap the underside of the ramekin.
Serve straight away with custard!
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