Slow Cooker Treacle Sponge is one of the easiest and most delicious British sweet treats you can try.

You may also know it by the name golden syrup sponge pudding, this dessert only needs few ingredients like golden syrup, soft butter, and self-raising flour to deliver you a light and fluffy steamed sponge cake that is drenched in golden syrup and slow cooked to perfection.

To make this Treacle Sponge in the slow cooker, you’ll need 150g of golden syrup, 175g of soft butter, 175g of caster sugar, 3 large eggs, 1 teaspoon of vanilla extract, 175g of self-raising flour, and 3-4 tablespoons of whole milk.

Combine the ingredients and cook on high for 3 1/2 to 4 hours until light and spongey.

Check out the rest of the recipe to see how simple it is to create this delectable dessert that’s sure to impress.

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What is Treacle Sponge?

Treacle Sponge is a traditional British dessert made from a light and fluffy sponge cake soaked with golden syrup. It’s often served warm with custard or cream, offering a sweet, comforting treat especially popular during colder months.

What If I Don’t Have a Pudding Basin?

If you don’t have a pudding basin, you can use any heatproof bowl that fits in your slow cooker or oven. Make sure it’s well-buttered to prevent the sponge from sticking.

Examples include ceramic mixing bowls or Pyrex dishes that can withstand high temperatures.

Slow Cooker Treacle Sponge Ingredients

• 150g of golden syrup
• 175g of soft butter
• 175g of caster sugar
• 3 large eggs, at room temperature
• 1 teaspoon of vanilla extract
• 175g of self-raising flour
• 3 to 4 tablespoons of whole milk

How To Make Slow Cooker Treacle Sponge

1. Get Your Equipement Ready: Start by warming up your slow cooker, then go ahead and grab a 1.5-pint pudding basin, butter it well, then pour the golden syrup into it, coating the bottom evenly.
2. Whip Up Butter and Sugar: In a mixing bowl, cream together the soft butter and caster sugar until the mixture is pale and fluffy to ensure your sponge is light and airy.
3. Egg-cellent Addition: Add the eggs to your butter-sugar mix one at a time, beating well after each addition to fully incorporate. This step is key for a smooth batter.
4. Vanilla Twist: Stir in the teaspoon of vanilla extract, blending it into the mixture for that hint of rich, warm flavor.
5. Flour Power: Gently fold in the self-raising flour using a large metal spoon. Aim for a no-lump batter that’s just the right consistency, adding milk as needed to achieve a smooth, dropping texture. You may not need all the milk, so add it gradually.
6. Assemble the Layers: Carefully spoon your batter over the syrup in the basin. This layering is what will give you that delicious syrupy bottom once inverted.
7. Cooking Time: Cover the basin with a circle of tin foil and then its lid. Place it in the slow cooker and pour boiling water around it, halfway up the basin. Cook on high for 3 1/2 to 4 hours, transforming your mixture into a beautifully soft sponge.
8. Serve and Enjoy: Once cooked, carefully remove the basin, turn it onto a serving plate, and behold as your sponge tumbles out, covered in syrupy goodness. Serve it warm with a dollop of custard, clotted cream, or ice cream for that ultimate comfort dessert experience.

Recipe Tips

• Butter Generously: Seriously, don’t hold back on buttering that pudding basin. It’s the secret handshake to ensuring your sponge elegantly glides onto the plate, no sticking, no mess.
• Check Your Slow Cooker Size: This might sound like a no-brainer, but ensuring your slow cooker is just the right size makes all the difference. Too snug, and you’ll have trouble with even cooking.
• Egg Temperature Matters: Room temp eggs mix like a dream. I didn’t believe it until I tried it — ended up with the smoothest batter that baked into the most evenly textured sponge.
• Foil Cover: Wrapping the top with foil before putting on the lid keeps the moisture right where you want it. The first time I skipped this, my sponge was a tad dry on top.
• Test for Doneness: The old skewer test never fails. I always check around the 3.5-hour mark because nobody likes an overcooked sponge.

My Favorite Variations

• Lemon Drizzle Twist: There was this one time I ran out of golden syrup and used lemon curd instead. Added some zest to the mix, and voila, it was like summer in a bowl. Highly recommend for a refreshing twist.
• Chocolate Lover’s Dream: Being a chocoholic, I substituted some flour for cocoa powder and went with chocolate syrup. It turned into this indulgent, gooey masterpiece that was hard not to devour in one sitting.
• Vegan-Friendly Swap: Had vegan friends over and decided to switch it up with plant-based butter and an egg replacer. They were impressed, and honestly, so was I. The texture was still spot on!
• Add Nuts: I’m all for textures, so throwing in some chopped pecans one time really hit the spot. That crunch in every bite was a delightful surprise.

What To Serve With Treacle Sponge

Serve your Treacle Sponge with warm custard, clotted cream, vanilla ice cream, a dollop of whipped cream, or a side of fresh berries.

How To Store Treacle Sponge

In The Fridge:

Wrap the Treacle Sponge tightly in cling film or place it in an airtight container. Store it in the fridge for up to 3 days. Ensure it’s cooled to room temperature before storing to prevent condensation and sogginess.

In The Freezer:

Treacle Sponge is not ideal for freezing once cooked due to texture changes. The sponge may become dense and lose its light, fluffy texture upon thawing, which detracts from its original quality.

How To Reheat Treacle Sponge

Reheat your Treacle Sponge by placing slices on a microwave-safe plate and covering them with a damp paper towel. Microwave for 30-40 seconds or until warm.

Alternatively, warm it in the oven at 180°C (350°F) for about 10 minutes. Avoid overheating to maintain its moist texture.

Check out More Slow Cooker Recipes:

• Slow Cooker Coconut Milk Rice Pudding
• Slow Cooker Chocolate Lava Cake
• Slow Cooker Mini Egg Fudge