Schooldays treacle sponge
A syrupy basin pudding with a moist sponge and sticky sauce – a Great British tradition with retro charm
Homemade custard
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 100g caster sugar
- 1 tsp vanilla extract
Nutrition: per serving
- kcal284
- fat20g
- saturates11g
- carbs22g
- sugars17g
- fibre0g
- protein5g
- salt0.1glow
Method
step 1
Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
step 2
Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.
