Treacle Sponge Pudding and Ultimate Custard

We’ve baked this recipe for a hands-off dessert that’s just as delicious as the steamed version.

Hands-on time 25min. Cooking time about 40min. Serves 8

PER SERVING 749cals, 11g protein, 41g fat (24g saturates), 83g carbs (61g total sugars), 1g fibre

FOR THE SPONGE

• 200g butter, softened, plus extra to grease

• 250g golden syrup

• Finely grated zest and juice 1 lemon

• 200g light brown soft sugar

• 4 medium eggs, beaten

• 200g self-raising flour

• 1tsp ground ginger

• 100ml milk

FOR THE ULTIMATE CUSTARD

• 400ml milk

• 200ml double cream, see GH TIP

• 3 medium egg yolks

• 75g caster sugar

• 21/2tbsp cornflour

• 1tsp vanilla bean paste

1 Preheat oven to 180°C (160°C fan) mark 4 and grease a rough 2 litre ovenproof serving dish (ours was about 25 x 30cm). For the sponge, add the golden syrup and lemon zest and juice to the dish and mix to cover the base.

2 Using a freestanding mixer or a handheld electric whisk and a large bowl, beat the butter and sugar until pale and fluffy. Gradually beat in the eggs. If the mixture looks as if it might curdle, beat in 1tbsp of the flour. Add the (remaining) flour and ginger and fold in using a large metal spoon. Fold in the milk.

3 Scrape batter into the prepared dish and smooth to level. Bake for 35-40min, or until golden and springy to the touch.

4 Meanwhile, make the custard. In a large pan, heat the milk and cream until steaming. In a large heatproof bowl, whisk the yolks, sugar and cornflour until combined. Gradually pour in the hot milk mixture, whisking constantly.

5 Return mixture to the empty pan and cook over medium heat, whisking constantly, until thickened (it will need to bubble). Remove pan from the heat and whisk in the vanilla. If not serving immediately, cover surface with baking parchment or clingfilm to stop a skin forming.

6 Serve the sponge pudding with the warm, ultimate custard.