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Seafish Café Treacle Sponge

Sep 27 2012

If you can’t find dariole moulds then you can buy tin foil moulds from any good kitchenware shops.

Serves 6


  • 175g self-raising flour
  • 3 eggs, beaten
  • 175g soft brown sugar Some recipes will tell you to use white sugar, but we prefer soft brown sugar – it gives a great caramel taste and the colour is richer and more golden.
  • 175g softened Jersey unsalted butter
  • 1 tablespoon black treacle
  • No suet! We don’t think the recipe needs it, this pudding works best when it’s light and fluffy.


Butter 6 metal dariole moulds and put a tablespoon of golden syrup in each.

To make the sponge, put the butter, sugar and black treacle in a mixing bowl. Mix until light and fluffy, gradually add the eggs and the flour a little at a time until just mixed.

To stop splitting, add a bit of the egg mixture, then a bit of the flour mixture in turns until both are added, and don’t overwork. When the mixtures are added and everything’s blended, it’ll be ready.

Divide the mixture between the six moulds and bake in the oven in a water bath covered with tin foil for 30 minutes at 190ºC or until a skewer pushed into the middle comes out clean.

Water bath baking is simple when you know how. Instead of using a metal baking tray, try an ovenproof baking dish or a round pan with a metal handle. Fit in the six moulds then pour in boiling water from your kettle until it comes half way up the side, cover with tin foil and it can go in the oven.

To serve, tip out the puddings onto warm plates and serve with either black butter ice cream or a good vanilla ice cream. Try crème fraïche for a lighter touch.

Chef says: This is the simplest recipe in the world! It’ll give you a lovely light dinner party pudding that you can prepare ahead, and leave in the moulds in the fridge ready to start baking while you’re having supper.