Treacle Sponge and Custard

Treacle Sponge and Custard

A delicious, sweet traditional British recipe, the sort of thing my Mom would make.  Very easy - even for non-bakers such as myself.  Making puddings is a great way to keep the kids at the dinner table for a few extra minutes - especially ones with this much sugar!!  But don't worry - it's all natural!!

Hint 1:  Heat the tin of Golden Syrup for ten minutes in hot water to make it easier to measure out and poor.
Hint 2:  Make sure the eggs are at room temperature before mixing.

For the pudding

6 Tbs. Golden Syrup
1 Stick of butter
4 oz. Sugar
1/2 tsp. Vanilla Extract
2 Eggs
4 oz. Self-Rising Flour

Butter a 2-pint baking dish
Pour Golden Syrup into the bottom of the dish
Blend the butter and sugar in a mixer until pale and uniform
Beat in the eggs, one-at-a-time.
Add vanilla and mix.
Add flour and pulse until just mixed.
Scrape the mixture into the baking dish and level out.

Bake at 320F for thirty minutes until golden brown and risen.  To test, insert a knife - if it comes out clean you're good to go!

For the custard

2 Tbs. Birds Custard Powder
1-2 Tbs. Sugar
1 Pint of milk (whole, of course)

Heat most of the milk in a pot.  Blend powder and sugar with a little bit of milk and then add to hot milk, stirring well.  Bring to the boil and serve.

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