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Traditional British treacle sponge pudding topped with warm golden syrup and served with custard.
Jane at Brit & Skillet

Traditional British Treacle Sponge Pudding

A warm, traditional British treacle sponge pudding made with golden syrup and a soft buttery sponge. This easy oven-baked version brings a classic British comfort pudding to the American kitchen.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Golden Syrup Layer
  • - 1/3 cup 115 g golden syrup
  • - 1 tablespoon 14 g unsalted butter, softened, for greasing the pan
For the Sponge
  • - 1/2 cup 113 g unsalted butter, softened
  • - 1/2 cup 100 g granulated sugar
  • - 2 large eggs room temperature
  • - 1 teaspoon vanilla extract
  • - 1 cup 125 g all-purpose flour
  • - 1 1/2 teaspoons baking powder
  • - 1/4 teaspoon salt
  • - 2 tablespoons 30 ml whole milk
For Serving — Optional
  • - Warm custard
  • - Heavy cream
  • - Vanilla ice cream
  • - Golden syrup warmed

Equipment

  • 8-inch round baking dish or cake pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Kitchen scale
  • Rubber spatula
  • Whisk
  • Thin knife
  • Serving plate

Method
 

Prepare the Pan
  1. Preheat the oven to 350°F (175°C). Generously grease an 8-inch round baking dish or cake pan with the softened butter. Spread the golden syrup evenly over the bottom.
  2. Cream the Butter and Sugar
  3. Beat the softened butter and granulated sugar together until pale, light and fluffy.
Add the Eggs
  1. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla. If the mixture begins to curdle, add a spoonful of the measured flour.
Add the Dry Ingredients
  1. Whisk the flour, baking powder and salt together in a separate bowl. Gently fold the dry ingredients into the butter mixture.
Add the Milk
  1. Fold in the milk until the batter is smooth and drops easily from a spoon. Avoid overmixing.
Fill the Pan
  1. Carefully spoon the batter over the golden syrup, beginning around the outside and working toward the center. Gently level the top.
Bake the Pudding
  1. Bake for 30–35 minutes, until golden and the center springs back when lightly pressed. A toothpick inserted into the sponge should come out clean or with a few moist crumbs.
Turn Out the Pudding
  1. Allow the pudding to rest for 5 minutes. Run a thin knife around the edge, place a serving plate over the pan and carefully invert. Spoon any golden syrup remaining in the pan over the pudding.
Serve
  1. Serve warm with custard, cream or vanilla ice cream. Drizzle with additional warmed golden syrup if desired.

Notes

Brit & Skillet Tip: Turn the pudding out while it's still warm. As golden syrup cools, it thickens and becomes stickier, which can make the pudding harder to release cleanly.
Storage: Cover leftovers and refrigerate for up to 3 days.
Reheating: Microwave individual portions in short intervals until warm, or cover and warm in a 325°F (165°C) oven. Spoon a little extra golden syrup over the pudding before reheating if desired.
Individual puddings: Divide the golden syrup and batter among well-buttered ramekins. Because they're smaller, begin checking for doneness after approximately 18–20 minutes.