Ultimate vanilla ice cream
Learn how to make ice cream from scratch. Angela Nilsen's recipe for homemade vanilla ice cream recipe will give you a beautifully smooth and creamy result.
Healthier treacle sponge
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6
Skip to ingredients
- 2 tbsp rapeseed oilplus ¼ tsp
- 5 tbsp golden syrup
- 1 small orange(½ tsp finely grated zest and 2 tbsp plus 1 tsp juice)
- 175g self-raising flour
- 1 ½ tsp baking powder
- 100g light muscovado sugar
- 25g ground almond
- 2 large eggs
- 175g natural yogurt
- 1 tsp black treacle
- 25g buttermelted
Nutrition: per pudding
- kcal373
- fat13g
- saturates4g
- carbs56g
- sugars33g
- fibre1g
- protein8g
- salt0.88glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Brush 6 x 200ml pudding tins with the ¼ tsp oil, then sit them on a baking tray. Stir together 4 tbsp of the golden syrup, the orange zest and 2 tbsp orange juice and spoon a little into the bottom of each tin (step 1).
step 2
Tip the flour, baking powder, sugar (breaking up any lumps with your fingers) and ground almonds into a large mixing bowl and make a dip in the centre. Beat the eggs in a separate bowl, then stir in the yogurt and treacle. Pour this mixture, along with the melted butter and remaining 2 tbsp oil, into the dry mixture (step 2) and stir together briefly with a large metal spoon, just so everything is well combined. Divide the mixture evenly between the tins (step 3). Bake for 20-25 mins or until the puddings have risen to the top of the tins and feel firm.
step 3
Mix together the remaining 1 tbsp golden syrup and 1 tsp orange juice to drizzle over as a sauce. To serve, if the pudding tops have peaked slightly, slice off to level so they sit upright when turned out. Loosen around the sides with a round-bladed knife (step 4), then turn them out onto plates. Scrape out any syrupy bits remaining in the tins and put on top of the puddings, then drizzle a little of the syrup sauce over and around each one.
