Feb 19, 2010

Golden Syrup Sponge Cake

This sticky dessert, sometimes called treacle sponge, is as at home in an English pub as it is at an elegant dinner, like the ones held at Formal Hall. It's traditionally baked or steamed in a pudding basin—an aluminum or earthenware bowl designed specifically for pudding—but any sturdy 3-cup ovenproof bowl will do.

Credit: André Baranowski

9 tbsp. unsalted butter
2⁄3 cup Lyle's golden syrup,
plus more for serving
1 1⁄4 cups flour
1 tsp. baking powder
1⁄2 tsp. ground ginger
1⁄3 cup milk
1⁄2 tsp. salt
1⁄3 cup superfine sugar
Zest of 1 lemon
2 eggs

1. Heat oven to 400°. Grease a 3-cup aluminum pudding basin with 1 tbsp. of the butter; pour 2⁄3 cup of the syrup into the bottom. Set aside.

2. Put a pot of water on to boil. Meanwhile, using a sieve set over a bowl, sift together flour, baking powder, and ginger. Set aside.

3. Whisk together milk and salt; set aside.

4. Using a handheld mixer set to medium speed, cream together sugar, remaining 8 tbsp. of butter cut into small cubes, and the lemon zest in a large bowl until fluffy and pale. Add 1 of the eggs and beat for 15 seconds; repeat with remaining egg. Reduce mixer speed to low and alternately add the flour mixture and the milk mixture in 3 batches, beginning and ending with the flour. Scrape down sides of bowl with a rubber spatula; briefly beat batter until smooth and silky.

5. Pour batter into prepared pudding basin and cover basin with a sheet of wax paper, followed by a sheet of foil. Press foil around edges to seal; tie kitchen twine around rim to secure. (We suggest using the paper and foil even if your basin comes with a lid, which won't trap moisture so well on its own.) Place an 8" x 8" baking dish on middle rack of oven, set basin in center, and pour in enough boiling water from the pot that it reaches halfway up sides of basin.

6. Bake until cake is puffed slightly and set, about 1 1⁄2 hours. Carefully remove cake from the water; let rest for 5 minutes. Uncover cake and invert onto a serving dish. (Scrape out any bits stuck to inside of basin and spread on top of cake.) Drizzle more golden syrup over cake before serving.

SERVES 6 – 8

This article was first published in Saveur in Issue #111

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Ratings & Reviews (4)

by rmc2 on 2008-05-12

not bad at all, but it's best served warm. otherwise the pudding is like a pound cake. to restore the lighter texture, you can microwave it and then pour some of the syrup. by the way lyle's syrup does taste better than any of the syrups we use here in the us but it's much thicker and sweeter. you can microwave it for a few seconds to make it more pourable.

by malarkey on 2008-12-25

This cake is fantastic. I used fresh ginger, and put in a bit more than the called for amount. Yum!!

by Learnernc on 2009-06-13

We loved this recipe. It seemed very authentic. The Lyle's syrup is a must. Very light flavour.

by LITTLEwONDA on 2010-10-18

Being English this is the stuff of childhood... Yes, it really isn't designed to be eaten cold - much too stodgy,(but easily reheated for a yummy repeat) also, there really is NO other flavour to compare with T & L Golden Syrup! You might be able to sub some maple syrup if using another brand... Also one caveat: only ever mirco syrup for a couple seconds - probably best to do so with a half mug of water, as the syrup, like oil, could combust - not ideal!! Enjoy! :)

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