Easy Peasy Treacle Sponge Pudding

I'm useless at steaming puddings and I have used the Be-Ro recipe book to try a microwave treacle pudding but it just goes dry and horrible, so this recipe is not only easy to make but tastes great.

First of all, you need to make a basic Victoria sponge to go on top of the golden syrup:

100g Self Raising Flour
100g Caster Sugar
100g Stork Margarine
2 Eggs

For this recipe I just bung it all in the food processor and blend until smooth and thoroughly mixed through.

Next in an oven proof dish add some golden syrup, for this square dish I used about 3 heaped tablespoons but make sure you have a good amount of golden syrup on the bottom of the dish.

Then add the Victoria sponge mixture onto the top of the golden syrup and spread gently until all of the golden syrup is covered.

Place in the oven (on 160c) for about 20-25 minutes, you can either check this is cooked with by pressing lightly on the cake and it should bounce back or you can use a skewer or cake tester to check it comes out clean.

What you have then is a gorgeous soft and moist sponge pudding, serve with cream or custard or whatever you prefer.

This all went in one sitting as everyone loves it so much, lots of hot warm oozing golden syrup is always a treat.

Next time jam maybe?

Favourite Recipe Friday - Sunken Chocolate Dessert Cakes

If I haven't catered for pudding and one is called for this is my go to dessert, all of the ingredients are in my cupboards or fridge, it looks impressive and is super tasty with a spoon of ice cream.

Ingredients: Serves 4

125g Unsalted Butter
150 Dark Chocolate
3 Eggs
30g Plain Flour
115g Caster Sugar
Some extra butter and sugar for the ramekins

Method:

Preheat the oven to 180c. Melt the extra butter and grease four ramekins, coat lightly with the extra sugar to stop it sticking to the ramekin (Tip: I place a teaspoon of sugar in and shake with my hand covering the ramekin, it usually covers the whole of the inside and just tip any excess out).

Put the chocolate and butter in a small heatproof bowl and melt, either over a saucepan of hot water or in the microwave and leave to cool slightly.

 

Whisk the eggs and sugar together in a bowl using electric beaters until the mixture is pale in colour and thick.

Sift the flour into the egg mixture, then whisk in the flour.  

Once combined whisk in the melted chocolate and butter mixture until everything is mixed together.

 

 

Divide the batter among the prepared ramekins and place on a baking tray.

Bake for about 30-35 minutes, or until set and firm to touch. Allow cakes to cool for 10 minutes before turning out onto plates. If they don't want to come out then run a knife round the edge of the ramekin to loosen. Or if you prefer you could serve in the ramekins themselves but as long as you have greased and sugared them up enough they should be fine!

 

Serve warm with ice cream and enjoy!