Treacle Sponge

Written by Jeanette Smith 7th June 2020
Treacle sponge and custard

Here’s a lovely traditional recipe my mum used to make, but has been adapted for microwave cooking.

My mum used to make it in the pudding basin and place in hot water to steam for a few hours.

With technology moving in, and the family needs changing, I figured out how to make this lovely dessert in under 10 minutes.

I’m not sure what you would call it, but in Yorkshire we call it treacle Sponge. It’s actually made with golden syrup. Tate and Lyles make black treacle too, but I would use that to make malt loaf as it has a strong and very distinguished flavour. Not recommended for this recipe, but is excellent for making treacle toffee!

Now, I do not measure this dessert at all. I wasn’t taught it that way, so if it’s measurements you want, I can only provide my best guess! Otherwise seek the recipe elsewhere 😉


  • 4 heaped tablespoons of self raising flour
  • 4 regular tablespoons of caster sugar
  • Approx 4 tablespoons of marg/butter, suitable for cooking
  • 2 eggs
  • Drop of milk
  • A good amount of golden syrup

Now, like I said, I don’t measure this recipe, so it might be trial and error for you to start with, but the more you make it, the better you’ll get.

Let’s cook!

Put the dry ingredients in a bowl and add the butter or margarine.

One heaped tablespoon

Here’s a picture to show you roughly how much I use. I think it’s about 110g or 4oz.

Add the eggs and a little milk. You can add more milk if required if it appears too thick when mixing.

Using a hand whisk, beat the mixture until it is light and creamy

Put around 3 tablespoons of golden syrup in your pudding basin (make sure it’s a microwaveable bowl)

Pour on the cake batter and smooth the top

Pop in the microwave on full power (750w) for 3 minutes.

Check it after 3 minutes. If it’s not cooked pop it in for another 1-2 minutes and check again.

Repeat the process until it is cooked. You will know this as the top will be springy and the cake will have come away from the edges. (For extra reassurance, you can insert a skewer through the middle to see if it comes out clean. If it’s clean, it’s cooked)

Serve warm with extra syrup and custard 😋

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