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. Continue...
Yield: serves 6-8
- 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
- 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.
- 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.
- Whisk together milk and salt; set aside.
- 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.
- 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.
- 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.