Ravneet Gill’s recipe for traybake treacle sponge and custard
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Light, airy sponge meets sticky syrup topping – and it’s entry-level to make, too

T This simple British pudding is a nod to tradition, and a nostalgic, school dinner favourite. With its light, airy sponge and sticky treacle topping, it’s comforting and indulgent. Quick to prepare and best served warm with custard or cream, it’s ideal for rounding off a long Sunday lunch, or for brightening a rainy afternoon. It’s a guaranteed crowdpleaser with minimal effort.

### Preparation and Cooking Details

- **Prep:** 5 min
- **Cook:** 50 min
- **Serves:** 8–10

### Ingredients and Equipment

- **300g golden syrup**
- **200g softened unsalted butter**
- **150g golden caster sugar**
- **Zest and juice of 2 lemons**
- **Salt**
- **4 eggs**
- **200g plain flour**
- **2½ tsp baking powder**
- **Custard**, to serve

### Preparation Instructions

1. Heat the oven to 185C (165C fan)/360F/gas 4½.
2. Pour the syrup into a 18cm x 28cm x 5cm baking dish, or similar, add 50ml boiling water, mix well and set aside.

3. In a stand mixer, food processor or large bowl with a wooden spoon, beat the butter, sugar, lemon zest and a pinch of salt until pale and creamy. Add the eggs one at a time, mixing well after each addition; if the mixture starts to curdle, add a spoonful of the flour.

4. Mix in the flour and baking powder to make a smooth batter, then stir in the lemon juice. Spread the batter evenly over the treacle mixture, then cover the dish with foil, sealing the edges to trap the steam. Bake for 35 minutes, until a skewer inserted into the centre comes out clean. Remove the foil and serve hot, ideally with custard.

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