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Treacle Sponge Recipe
 To
make Victoria sponge
1 cup (2 sticks) unsalted Butter (plus extra for dusting)
1 cup Sugar
4 Eggs
few drops pure Vanilla extract
1 heaped teaspoon Baking Powder (plus extra for dusting)
2 cups sifted all-purpose Flour
1 1/2 cups
Tate & Lyle Golden Syrup
1 tin
Ambrosia Devon Custard
Preheat oven to 350 degF
Butter and flour 10 inch round Bundt pan (or pan of your choice)
Cream Butter & Sugar until light and fluffy.
Add the Eggs, one at a time, also add the vanilla.
Fold in the Flour & Baking Powder with a spatula and mix until smooth
batter.
Pour the T&L Golden Syrup into the pan (you can always put a bit extra in if
you want)
Then spoon the batter in on top of the syrup, gently smoothing the top with
a spatula.
Bake in the oven for about 30 mins or until the sponge is golden on the top.
Remove from oven and let cool for 2-3 minutes. Run spatula around edge to
loosen the cake.
Invert onto a plate (place large enough plate on top of Bundt pan then
quickly turn the plate & pan upside down to release the
cake onto the plate)
Serve with hot custard.
(This is also wonderful served with Clotted Cream/Double Devon Cream)
Some of you may remember at school dinners - instead
of syrup, raspberry jam was substituted with copious amounts of steaming hot
custard.
No time to bake?
You can always order the
Heinz Treacle Sponge,
Spotted Dick or
Sticky Toffee Pudding with of course the
Ambrosia Devon Custard or
Birds Custard Powder kept on hand in the pantry and dessert is always
available.
Please feel free to email any requests for recipe's long lost
or remembered from your childhood or visits to Great Britain and
I
will try to help you.
gourmet@thebritishshoppe.com
Barbara
RECIPE LINKS:
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