Save to your scrapbook
Spiced Orange Treacle Sponge Puddings
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These individual puddings are cooked in the oven in a roasting tin filled with water, which gives the same results as steaming in a pan, but is much easier to manage. Using the whole of the orange, including the skin, gives the puddings a superb, zesty flavour.
Golden syrup slips easily off the spoon when the spoon is hot, so dip it in boiling water for a few seconds before using.
To make one large pudding, use a 1.5 litre basin. Place the golden syrup in the basin first and top with the orange slices, overlapping them slightly. Cook in a large pan of simmering water for 2-2¼ hours.
Typical values per serving:
This recipe was first published in January 2004.