We’ve been hooked on the Great British Bake Off since the very start. That’s where we were first introduced to the author of the syrup sponge recipe we’re featuring today.
Ruth Clemens of The Pink Whisk was the runner up in that inaugural series. Since then, she’s become a successful food blogger, has had a number of cookbooks published and is a regular contributor to magazines; I tore out and kept this recipe from a recent copy of Stylist. The recipe is quick & simple to make and, if you’re a fan of very sweet gooey puddings like me, tastes great!
The sponge went down a storm with Justin, he enjoyed his with a scoop of vanilla ice cream – I paired mine with a dollop of crème fraîche. Custard would be another delicious option!
Super sticky syrup sponge
Ingredients
- for the sponge
- 125 g/4½oz golden syrup
- 100 g/3½oz butter
- 100 g/3½oz caster sugar
- 265 g/9½oz plain flour
- ¾tsp bicarbonate of soda
- ¾tsp baking powder
- 165 g/6oz golden syrup
- 215 ml/7½ fl oz boiling water
- for the topping
- 50 g/1¾oz golden syrup warmed
Instructions
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Line the base & circumference of a 20cm/8'' round springform tin with non-stick baking paper
- Add the 125g golden syrup to the base of the tin
- Put all the sponge ingredients into the bowl of a food processor, adding the boiling water last
- On the slowest speed and using the whisk attachment, mix together the batter slowly increasing the speed to medium until well combined
- Pour the batter over the golden syrup in the tin
- Bake for an hour
- Carefully release the cake from the tin and invert onto a serving plate
- Pour the warmed golden syrup on top and serve
