Orange and treacle sponge pudding recipe

Puddings and cakes

  • Serves: 6
  • Preparation time: 30 minutes
  • Cooking time: 2 hours
Orange and treacle sponge pudding © National Trust

Orange and treacle sponge pudding

Ingredients

For the sauce:

  • 3 tablespoons golden syrup
  • Grated rind and juice of 2 oranges
  • 2 tablespoons fresh white breadcrumbs


For the sponge:

  • 115g (4oz) unsalted butter
  • 115g (4oz) caster sugar
  • 2 eggs
  • 115g (4oz) self-raising flour
  • About 1 tablespoon cold water


For the orange cream sauce:

  • 600ml (1 pint) double cream
  • 1 tablespoon caster sugar
  • Grated rind and juice of 2 oranges

 

Method

A very light sponge pudding, which has its own delicious sauce when turned out. It makes a fantastic ‘dinner’ pud when served with Orange Cream Sauce.

  1. Butter a 850ml (11⁄2 pint) pudding basin thoroughly.
  2. Put golden syrup, rind of 1 orange, and juice of 2 oranges into a small heavy saucepan.
  3. Warm gently to make a runny sauce.
  4. Fold in breadcrumbs and pour sauce into the bottom of prepared basin.
  5. Cream butter and sugar together until pale and fluffy.
  6. Beat eggs and add a little at a time to creamed mixture.
  7. Sieve flour and gently fold into mixture using a metal spoon.
  8. Stir in rind of second orange and enough water to make a soft dropping consistency.
  9. Pour the mixture into the prepared basin and cover securely. Steam for 1 1⁄2–2 hours until well-risen and firm.
  10. Turn out on to a large warm serving plate allowing room for the sauce.
  11. Serve with Orange Cream Sauce (see below), Vanilla Custard Sauce or cream.

Orange cream sauce

  1. Simmer the cream and sugar together in a large saucepan for about 45 minutes, or until it has reduced by half.
  2. Stir in the orange rind and juice and serve. 

(c)National Trust Books/Sara Paston Williams, 2010.
Extracted from Good Old-Fashioned Comfort Puddings by Sara Paston-Williams (2010)

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