The last blog post was an update on our summer travels, a half-tale to be continued: but now here we are in October, and I am yet to finish sorting through the photos, very much indicative of life around here lately (busy).
Hiking in Zion feels like a long time ago now
However! In lieu of the summer update – and perhaps even better, now that things are more than a little autumnal out there – in place of summer nostalgia, I am here to offer up the most delicious – and exceptionally easy (read: smug and lazy) treacle sponge recipe for your cosy-evening-pleasure.
Just what you want after a long day sailing.
Sorry did I mention sailing? Must mean I have a legit reason to post photos of Jacob’s first regatta (boat 512)
The best part of this recipe is that it is totally scaleable. Originally I was making a full 3-egg recipe for the children’s supper; the kids would eat a third of it and then I would slowly pick at the rest through the evening. And so I can, exclusively, reveal that eating two thirds of a treacle sponge alone does not end well.
In any case, now I usually make a very civilized scaled-down, 1-egg version; the children eat the majority of it and I can enjoy a few scraps without ruining myself in the process.
If anyone deserves a treacle sponge+custard…
This is based on a BBC good food treacle sponge recipe – here. Delicious, but my lemon-averse children weren’t so keen on the hint of lemon, so I have adapted to use orange zest and juice. As an even speedier (lazier?) version, this also works very well as an easy baked jam sponge, replacing the treacle with a layer of your favourite jam.
Image credit: BBC Good Food
Zest and juice of half an orange
85g golden syrup
100g self raising flour
100g sugar (caster/granulated)
100g butter, softened
Preheat oven to 180C / 350F
Mix zest, juice, syrup and breadcrumbs – smooth a layer at the bottom of your baking dish. (For this mini version, I use a 0.5litre dish, for the full 3 egg version, use a 1.5 litre dish)
Cream butter and sugar together until light and fluffy. Add the egg, beat until combined. Fold in the flour, add milk slowly.
Spoon the cake mix on top of the treacle layer – try not to mix them together (but know that it will still taste fantastic regardless).
Bake for 25ish minutes, until golden brown and set in the middle.
This is, happily, available on Vancouver Island. All the essentials.
Serve with custard (ambrosia from a tin for true expat bliss) or ice cream for one contrary child who doesn’t like custard (unsure how I have raised a custard refusenik?)
Support crew: also deserving of hot puddings with custard
Easy sponge and custard! Truly a valid reason to come out of blog semi-retirement. I’m back! How have you been?