A proper old school pudding for School Baked Syrup Sponge Pudding. This was a firm favourite with me when I was at school.
Old School Dinners Recipe for Afters (Pudding)
Here’s another blast from the past, a proper old school pudding for School Baked Syrup Sponge Pudding. This was a firm favourite with me when I was at school.
Served warm with lashings of custard, it was always baked in a big roasting tray, and was light and airy, with a thick layer of golden syrup topping.
It was only when I was talking about school dinners many years later, with the school cook at my daughter’s school, that I found out about the topping.
The topping was always thick with syrup – it seemed to stick to the sponge. That’s because you sprinkle bread crumbs over the base of the baking tray before drizzling over the golden syrup.
When I tried that method a few years ago, it was a revelation, as the bread crumbs fuse with the sponge mixture and syrup to create that delectable topping that I remember so well.
Also called Treacle Pudding, Treacle Sponge Pudding, or Syrup Sponge Pudding, it was baked rather than steamed, as I would do at home, in the school kitchens.
Golden Syrup is one of my favourite British ingredients, and although I know supermarkets market their own syrup nowadays, it’s always got to be Tate and Lyle for me.
So what is Golden Syrup? Golden syrup is a sticky, golden-amber coloured, sweet syrup, which can only be produced commercially and was created in London in the 1880’s
I had to reduce the quantities for today’s School Baked Syrup Sponge Pudding recipe, as I was given the original ingredients to make a tray of 30 portions!
Serve this old school style pudding with hot custard, or cream or ice-cream if you are pushing the boat out!
This recipe still makes 10 portions, so unless you have a large family, you can freeze what you can’t eat straight away, although it will keep in a covered tin for up to 3 or 4 days.
To reheat, the best way is to cover it and microwave it for 30 to 45 seconds; or, sit it in a tinfoil parcel and reheat it in the oven if it’s already on.
I hope you love this recipe as much as we all do, it’s a wonderfully light sponge which isn’t heavy or stodgy, and don’t forget the Bird’s Custard!
More Golden Syrup Recipes
Ingredients
- 15g butter, melted
- 5 slices of stale white bread, made into breadcrumbs
- 250g golden syrup
- 215g soft butter or buttery spread
- 215g golden caster sugar
- 3 large eggs, beaten
- 215g self-raising flour, sifted
- Milk, to mix
- Golden caster sugar, to sprinkle
School Baked Syrup Sponge Pudding Recipe
School Baked Syrup Sponge Pudding
Yield:
10
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Here’s another blast from the past, a proper old school pudding for School Baked Syrup Sponge Pudding. This was a firm favourite with me when I was at school.
Served warm with lashings of custard, it was always baked in a big roasting tray, and was light and airy, with a thick layer of golden syrup topping.
It was only when I was talking about school dinners many years later, with the school cook at my daughter’s school, that I found out about the topping.
The topping was always thick with syrup – it seemed to stick to the sponge. That’s because you sprinkle bread crumbs over the base of the baking tray before drizzling over the golden syrup.
When I tried that method a few years ago, it was a revelation, as the bread crumbs fuse with the sponge mixture and syrup to create that delectable topping that I remember so well.
Also called Treacle Pudding, Treacle Sponge Pudding, or Syrup Sponge Pudding, it was baked rather than steamed, as I would do at home, in the school kitchens.
Golden Syrup is one of my favourite British ingredients, and although I know supermarkets market their own syrup nowadays, it’s always got to be Tate and Lyle for me.
So what is Golden Syrup? Golden syrup is a sticky, golden-amber coloured, sweet syrup, which can only be produced commercially and was created in London in the 1880’s
I had to reduce the quantities for today’s School Baked Syrup Sponge Pudding recipe, as I was given the original ingredients to make a tray of 30 portions!
Serve this old school style pudding with hot custard, or cream or ice-cream if you are pushing the boat out!
This recipe still makes 10 portions, so unless you have a large family, you can freeze what you can’t eat straight away, although it will keep in a covered tin for up to 3 or 4 days.
To reheat, the best way is to cover it and microwave it for 30 to 45 seconds; or, sit it in a tinfoil parcel and reheat it in the oven if it’s already on.
I hope you love this recipe as much as we all do, it’s a wonderfully light sponge which isn’t heavy or stodgy, and don’t forget the Bird’s Custard!
Ingredients
- 15g butter, melted
- 5 slices of stale white bread, made into breadcrumbs
- 250g golden syrup
- 215g soft butter or buttery spread
- 215g golden caster sugar
- 3 large eggs, beaten
- 215g self-raising flour, sifted
- Milk, to mix
- Golden caster sugar, to sprinkle
Instructions
- Pre-heat the oven to 180C/160C Fan/350F/Gas mark 4. Brush the inside of a roasting or baking tray with the melted butter. I used a 6″ x 12″ (15cm x 30cm baking tin)
- Sprinkle the breadcrumbs over the base of the tin/tray and then pour the golden syrup over the top of the breadcrumbs. It’s easier to pour if it has been gently heated – I pour it into a microwave-safe jug and heat it up for about 1 minute.
- Beat the butter and sugar together until light and fluffy.
- Beat in the eggs a little at a time and then fold in the flour until it is all incorporated. If the mixture is a little stiff, then add a tablespoon or two of milk so it is a dropping consistency.
- Spoon the mixture over the breadcrumbs and syrup and bake for 30 to 35 minutes, or until the top springs back when touched, and the sponge is a light golden colour.
- Remove the cake from the oven and sprinkle some golden caster sugar over the top.
- Cut into 10 and serve golden syrup side up with custard.
Notes
This recipe still makes 10 portions, so unless you have a large family, you can freeze what you can’t eat straight away, although it will keep in a covered tin for up to 3 or 4 days.
To reheat, the best way is to cover it and microwave it for 30 to 45 seconds; or, sit it in a tinfoil parcel and reheat it in the oven if it’s already on.
For an extra syrup flavour and a slightly denser sponge, add 2 tablespoons of golden syrup to the sponge mixture in place of milk.
Nutrition Information
Yield 10
Serving Size 1
Amount Per Serving
Calories 478Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 107mgSodium 549mgCarbohydrates 66gFiber 1gSugar 35gProtein 7g
