A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom
Prep:10 mins – 15 mins
Serves 8
250g golden syrupzest 1 lemon, plus juice ½ lemon5 tbsp breadcrumb200g pack butter, softened200g golden caster sugar3 medium eggs200g self-raising flour5 tbsp milk
STEP 1Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.STEP 2Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.
