Share this recipe

  • Save to your scrapbook
  • 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


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spiced Orange Treacle Sponge Puddings

    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.

    • Vegetarian
    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 30 minutes to 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 8


    • 1 medium orange
    • 14 tbsp golden syrup
    • 3 large eggs
    • 175g butter, softened
    • 175g golden caster sugar
    • 175g self raising flour
    • 1 tsp baking powder
    • 1 tsp ground mixed spice


    1. Preheat the oven to 180°C, gas mark 4. Butter 8 x 175ml metal pudding basins. Cut 8 thin slices from the middle of the orange and reserve. Remove and discard the pips from the remaining orange pieces and process, including the skin, in a food processor to a coarse, even texture.
    2. Spoon 1 tablespoon of golden syrup into each pudding basin and top with a slice of orange, cutting a slit to the centre so that it sits flat in the base of the basin.
    3. Place the remaining ingredients, except for the remaining golden syrup, in a large bowl with 3 tablespoons of the chopped orange. Whisk together with an electric hand whisk until just blended. Divide between the basins. Butter 8 x 15cm squares of foil, make a pleat in the centre of each and use to cover the basins, buttered side down. Then fold in the edges to seal tightly.
    4. Place the basins in a large roasting tin and fill the tin with enough boiling water to come halfway up the side of the basins. Cover the roasting tin with foil and bake for 1¼ hours until the puddings are well risen and firm.
    5. Leave to stand for about 5 minutes, then remove the foil and loosen the edges of the puddings with a round bladed knife. Just before serving, gently heat the remaining 6 tablespoons of golden syrup and the chopped orange in a pan for 3-4 minutes until hot. Then turn the puddings out and serve with the sauce poured over the top.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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.


    Average user rating

    4 stars