A traditional British steamed treacle sponge — properly stodgy, gloriously golden, and made entirely from supermarket basics. The only real commitment is the steaming time; the batter itself takes about 10 minutes to put together. You will need a Pyrex basin, some string, and a large lidded pan.
Treacle sponge pudding is one of those British classics that somehow disappeared from home kitchens even though it never stopped being delicious. You still see it on pub menus at £6.50 a portion. You can buy a supermarket version for around £2.50 for two servings — which is £1.25 each, and honestly not that impressive once you've tasted homemade.
This recipe costs £1.40 for six generous portions. That is 23p per serving. I made it twice before writing this up — the first attempt had a slightly flat base where I hadn't greased the basin properly, which I'll explain how to avoid. The second batch came out exactly right: light sponge, properly gooey with golden syrup running down the sides, the kind of thing that makes you understand why school dinners were sometimes genuinely good.
The batter is straightforward — no creaming of butter required, no electric mixer needed. The only unusual step is the steaming, which takes between 90 minutes and 2 hours on the hob. That sounds like a lot, but once it's in the pan you're not doing anything except checking the water level every 20 minutes or so.
Steaming keeps the pudding moist and dense throughout — the enclosed moist heat means the sponge never dries out the way an oven-baked version can. The golden syrup at the base gets gently warmed by the steam, turning almost caramel-like without burning. Using vegetable oil rather than butter keeps the crumb tender and also reduces the cost by roughly 30p per batch compared to using a full-fat butter alternative.
You might be wondering whether steaming on the hob is actually practical in a normal kitchen. It is, with one caveat: you need a large pan with a lid — something a standard soup pot or stock pot handles fine. The second question I get asked is whether this can be made without greaseproof paper. Technically yes, but the base will stick. Spend 30 seconds cutting a circle of paper and save yourself the frustration.
Full Cost Breakdown — Tesco Prices, March 2026
| Ingredient | Amount Used | Cost |
|---|---|---|
| Golden syrup (Tesco own-brand) | 200g | 42p |
| Self-raising flour (Tesco own-brand) | 170g | 8p |
| Eggs (medium, value range) | 3 eggs | 42p |
| Vegetable oil (Tesco own-brand) | 150ml | 24p |
| Caster or granulated sugar | 80g | 9p |
| Vanilla extract | 1 tsp | 12p |
| Total (6 servings) — 23p per serving | £1.40 | |
For comparison: a Tesco Finest Sticky Toffee Pudding (serves 2) is currently £2.50 — that is £1.25 per serving for something noticeably less indulgent than this. A pub treacle sponge rarely comes in below £5.95. At 23p per serving, this is not even close.
Ingredients
- 200g golden syrup (half in the batter, half drizzled on top)
- 170g self-raising flour
- 3 medium eggs
- 150ml vegetable oil (or melted butter if you prefer)
- 80g caster or granulated sugar
- 1 tsp vanilla extract
- Pyrex or heatproof pudding basin (approx. 1 litre)
- Greaseproof paper and tin foil
- String
- Large lidded saucepan
- Upturned saucer or small rack to sit the basin on
Step-by-Step Method
Step 1 — Make the Batter (10 minutes)
Crack all three eggs into a bowl and give them a quick whisk — not vigorously, just enough to break the yolks. Add the 80g of sugar and stir to combine. Pour in the 150ml of vegetable oil, then add roughly half the golden syrup (100g) — the other 100g is reserved for drizzling at the end. Add 1 tsp of vanilla extract and stir everything together. Finally, add the 170g of self-raising flour and mix until you get a smooth, pourable batter. Do not overwork it — 30 seconds of mixing after the flour goes in is enough.
Step 2 — Prepare the Basin (5 minutes)
This is the step most people rush, and it matters. Grease the inside of the Pyrex basin thoroughly with lard or butter — including the base and all the way up the sides. Cut a small circle of greaseproof paper to fit the base and press it in. This is what stops the sponge from sticking when you turn it out.
Cut a larger square of greaseproof paper and a similar-sized piece of tin foil. Grease the foil lightly. These will form the lid of your pudding.
Step 3 — Fill and Seal
Pour the batter into the prepared basin. It should fill it to about three-quarters full — leave space for the sponge to rise during steaming. Place the greaseproof paper face-down on top, then the foil on top of that. Fold both sheets tightly around the rim of the basin and tie firmly with string. Make a loop of string under the basin as a handle — this makes it significantly easier to lift out of the pan without burning yourself. I looped the string under before putting the pudding in the pan the second time, and it made a real difference.
Step 4 — Steam for 1 Hour 30 Minutes to 2 Hours
Place an upturned saucer in the base of a large saucepan — this stops the basin from sitting directly on the heat. Lower the pudding basin onto the saucer using the string handle. Pour in boiled water until it reaches roughly halfway up the side of the basin. Put the lid on and bring to a gentle simmer — you want steam building inside the pan, not a rolling boil. Reduce to low and leave it for 90 minutes to 2 hours.
Check every 20–25 minutes and top up with more boiled water if the level drops. Don't let it run dry — the basin can crack if there's no water in the pan. After 90 minutes, test with a skewer through the centre. If it comes out clean, it is done.
Step 5 — Unmould and Serve
Switch off the heat. Lift the basin out carefully using the string handle — it will be very hot. Cut the string, remove the foil and paper. Run a knife around the edge of the sponge if needed, then place a serving plate on top and invert the whole thing quickly. Give it a firm shake if it doesn't drop immediately. Pour the remaining 100g of golden syrup over the top while the pudding is still warm. Serve immediately, with vanilla ice cream or custard if you want to push the cost up slightly.
Tips & What I Learnt Making This
The first time I made this, the base of the sponge came out with a slightly dark, stuck patch — nothing dramatic but annoying. I'd used too little grease and relied on it without the paper circle. Second attempt, I greased properly and used the paper: turned out clean. That is genuinely the only technique change that made a difference.
On the vegetable oil question: the recipe uses oil rather than butter, which keeps the cost lower and the crumb softer. I did try a batch with melted Aldi unsalted butter (89p for 250g) out of curiosity — the result was richer and slightly denser. Not necessarily better, just different. For 23p per serving, the oil version is the one I'd default to.
The Tesco own-brand golden syrup I used was fine — it is the same product as Lyle's in everything but the tin. Tesco own-brand golden syrup costs around £1.05 for 454g, which gives you enough for this recipe with leftovers for toast.
One thing worth noting: this pudding is quite filling. Six portions is accurate for a proper serving. If you're serving it after a heavy main, you could realistically get eight smaller portions out of it — which takes it down to around 18p each.
Storage & Freezing
Fridge: Once cooled, wrap the pudding tightly in cling film or keep it in the basin covered with foil. It keeps well in the fridge for 3–4 days. Reheat individual portions in the microwave for 45–60 seconds — add a small spoonful of golden syrup before reheating and it tastes almost as good as fresh.
Freezer: This freezes well. Wrap tightly in foil and freeze for up to 3 months. Defrost fully in the fridge overnight and reheat as above. Given the total cost is only £1.40, making a double batch and freezing one for later makes sense — especially for the winter months when a hot steamed pudding is exactly what's needed.
For more budget puddings worth making in batches, see my article on rice pudding from scratch for 18p per serving and bread and butter pudding for 31p a portion — both work well from the freezer too.
For UK allergen guidance, visit food.gov.uk.
Frequently Asked Questions
Can I use a slow cooker instead of the hob for steaming?
Yes — place the sealed basin in a slow cooker, pour boiled water around it to reach halfway, and cook on high for 2.5–3 hours. The result is comparable. This is actually a useful option if you want to leave it unattended for longer without worrying about the water level on the hob.
Can I substitute golden syrup with something else?
Maple syrup works but adds considerably to the cost — a bottle of even own-brand maple syrup is 3–4 times more expensive than golden syrup per gram. Honey is cheaper but gives a noticeably different and less traditional flavour. For the authentic school-dinner treacle sponge taste, golden syrup is the right choice and the budget-sensible one.
What is the difference between treacle sponge and sticky toffee pudding?
Sticky toffee pudding uses dates in the sponge and a butterscotch-style toffee sauce. Treacle sponge uses golden syrup with a plain oil-based or butter-based sponge — no dates, simpler sauce. Treacle sponge is older, plainer, cheaper, and in my view more interesting. Sticky toffee pudding tends to be sweeter and richer but costs noticeably more to make from scratch.
How do I know the pudding is fully cooked?
Insert a metal skewer or thin knife into the centre of the pudding through the foil and paper. If it comes out clean with no wet batter on it, the sponge is cooked through. If it comes out with batter, re-seal and continue steaming for another 20 minutes before testing again. The centre takes longest — always test in the middle, not the edge.
Can I make this gluten-free?
Substitute the self-raising flour with a gluten-free self-raising flour blend — Tesco and Asda both carry own-brand versions at around 90p for 500g, which is a small cost increase but keeps the recipe budget-friendly. Add half a teaspoon of xanthan gum if the flour blend doesn't already contain it, as this helps the sponge hold its structure during the long steam time.
What should I serve with this?
Vanilla ice cream or pouring custard are the classic choices. Clotted cream works if you want something richer. Homemade custard costs roughly 14p per serving from scratch — see the linked recipe above — which keeps the total dessert cost well under 40p per person even when served with this pudding.
Final Thoughts
There is a reason this pudding survived school canteens, rationing, and the rise of supermarket ready-meals. It costs almost nothing to make, requires no specialist equipment beyond a Pyrex basin and a piece of string, and it tastes significantly better than anything that comes in a plastic pot at £2.50.
The only investment is time — 90 minutes to 2 hours of gentle steaming. If you're the type who finds that inconvenient, this recipe is not for you. If you're the type who finds it satisfying to put something on the hob and come back to find a proper pudding waiting, it is genuinely worth making. At 23p per serving and six portions from one batch, the maths are hard to argue with.
If you make this, leave a comment below — particularly if you tried the slow cooker method or experimented with the butter version. I'd like to know how it compared. And if you've got a pudding basin gathering dust at the back of a cupboard, this is exactly the recipe it was built for.
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