A simple version of a classic British dessert, this Slow Cooker Treacle Sponge is guaranteed to warm you through to your bones, and leave you so full you’ll have to be rolled out of the room!
Before we get started, we need to address the elephant in the room. If you’ve already scanned the recipe card, the sharp-eyed amongst you may have noticed that this recipe doesn’t actually contain any treacle. “BUT IT’S CALLED TREACLE SPONGE!”. Yes, yes, I hear you. I’ve always known this dessert as “Treacle Sponge” too, ever since my Mum made it when I was young, right through till now.
I checked in with Mumma S, and sure enough, she never used treacle in her recipe either. It turns out the only chef crazy (!) enough to actually put treacle into…a treacle sponge…was good ol’ Delia Smith. The rest of them just use syrup, like me. I’m happy to side with the masses on this one, as this recipe is amazing!
How to make Treacle Sponge in a Slow Cooker
With this recipe we’re using the slow cooker to generate the steam required to cook the sponge. If you’ve ever cooked a steamed pudding in the oven, you’ll see how much easier it is using a slow cooker!
Depending on the size of the slow cooker and ramekins you own, you should be able to cook between 2-4 in one go. If you need more than your slow cooker will cook in one batch, it’s OK to cook them in advance and store them in the fridge until you need them.
Traditional recipes will tell you to use parchment and kitchen foil if you cook them in an oven, but cling film in the slow cooker works perfectly. The pudding will rise, and be a lovely and fluffy consistency once cooked.
How to serve a Treacle Sponge
Once the sponges are cooked (the sponge will bounce back if you push it gently), carefully remove them from the slow cooker. Be careful as they’ll be hot! Discard the cling film, run a knife around the edge of your ramekin, and turn it out onto a plate.
If you’re an absolute glutton like me (I ate two when we photographed this recipe) – add a little more syrup to the top of the sponge….and enjoy.
Slow Cooker Treacle Sponge
- 225 ml golden syrup
- 170 g butter – softened
- 170 g flour – self raising
- 115 g sugar – castor
- 3 eggs
- ½ lemon – juiced
- ⅓ vanilla essence
- 1 tbsp milk
- Grease each of the ramekins with butter on the sides and base. Pour 2 tablespoons of golden syrup into the bottom of each dish.
- Lightly beat the eggs and add in the butter, sugar and syrup (approx 3 tbsp). Combine well.
- Sift the flour into the mixture and fold in. Add in the lemon juice, vanilla essence and milk.
- Spoon the sponge mixture into each of the ramekins, filling to 1 cm below the rim. This allows room for the pudding to rise.
- Place cling film over each of the puddings and twist to secure on one side. Place the dish in the slow cooker and fill with hot water to ¾ of the way up the dishes. Replace the lid and set to high for 1 hr 30 minutes.
- Once the sponges are cooked (they should bounce back if you press gently), run a knife around the edge of each ramekin and turn out on a plate. If the pudding sticks, tap the underside of the ramekin.