Jars of Steamed Treacle Sponge with a soft fudge centre

This is a light sponge with a complex and refined flavour. Best served clotted cream or crème anglaise

Equipment needed

1 x steamer( If you do not have a steamer You can use a large pan with 2"-3" of water and a some kind of rack on the bottom so the jars don't connect with the pan base)

5 x 227ml round jars with lids

1 mixing bowl

1 x large spoon

1 x sieve


190g Best quality softened unsalted butter plus a little extra for greasing

180g light brown muscovado sugar

1 spoon black treacle

3 eggs

180g self-raising flour

10 x pieces of soft fudge or toffee


1 wash jars and lids in detergent and rinse well, dry and grease with butter

2 add butter and sugar to the bowl and cream together,

3 add treacle

4 Add 1 egg at a time and beat to create a emulsion

5 sift in the flower and gently fold the mixture

6 spoon mixture equally into the 5 jars

7 push 2 x pieces of fudge into the centre of the cake mix for each jar

8 place lid on loose and into the steamer for 40 mins

9 remove one from the steamer and check it is cooked you can remove the lid and insert a knife into the centre of the cake if it is clean when removed they are cooked replace lid and eat this one first 

10 eat straight away or leave to cool and enjoy later that week

Sen5es, unit 9, Eccleston trade park, Prescot road,   

Saint Helens, Mersyside , Wa103bz 

mobile 07592 866807

warehouse 01744 362689



  • Twitter Clean
  • w-facebook