Using the weight of one egg for all the Victoria sponge ingredients, halving the sugar as usual, it made enough for two ramekin sized puddings:
The golden syrup was way out of date but tasted fine (checked before using). We cooked them in the microwave on 3/4 power for just 2 1/2 minutes and served it with custard:Haven't had treacle pudding since school and it was delicious.
One of my Mum's 'cooking' was opening a tin of sponge pudding, think it had to be boiled in water in the can? We always had extra golden syrup and custard - delicious. Haven't made one since the children were small
ReplyDeleteI tried to find those the other day as we would now be able to open the can, get the pudding out and microwave it. No longer made I think:( similar product is a tiny pudding in a microwaveable bowl and it is yuk!
DeleteOh yum, I haven't had treacle sponge since I was a kid! I'm sure my tastebuds would be horrified at the sweetness now. I also loved the treacle tart my mum used to make with golden syrup and crushed cornflakes in a pastry shell, I wouldn't eat it now though, my teeth would ache!
ReplyDeleteAs the sponge itself wasn’t sweet, it wasn’t too bad. Couldn’t eat the treacle tart now though.
DeleteNow that looks absolutely delicious. It's one of the best uses of a microwave I think, no more steaming up the kitchen while a pudding boils away for an hour and a half.
ReplyDeleteThat looks so good. I just bet it tasted wonderful.
ReplyDeleteGod bless.