Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons golden syrup
- 2tablespoons black treacle
- 150grams butter, softened
- 2tablespoons double cream
- 125grams caster sugar
- 2 eggs, beaten
- 100grams self-raising flour
- 50grams walnuts, lightly toasted and ground
- 5milliliter spray olive oil, for oiling
Nutrition per serving
3050kJ / 728Cal
3050 Kilojoules or 728 Calories
35% of daily energy intake*
Protein
7.7grams
Fat
46.2grams
Carbs
70.8grams
Sugars
50.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Spray 4 x 200 ml ramekins lightly with spray oil. In a small saucepan, heat together the golden syrup, treacle and 50 g of the butter until melted. Divide half the mixture between the prepared ramekins, stir double cream into the remainder and set aside.
Step 2 of 5
Put the remaining butter and sugar in a food processor and process briefly. Add the eggs and flour and process again for 30 seconds. Stir in the walnuts.
Step 3 of 5
Spoon the sponge mixture into the ramekins to cover the syrup mixture.
Step 4 of 5
Stand the ramekins in a shallow roasting tin and bake in a preheated oven, 180°C, Gas Mark 4, for 25-30 minutes until risen and golden.
Step 5 of 5
Remove the ramekins from the oven and leave to stand for 5 minutes. Meanwhile, heat the remaining treacle mixture. Unmould the puddings and pour over the treacle. Serve with custard or clotted cream.
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