Treacle Sponge Recipe

Summary

CuisineCourse
Method

Ingredients

 Honey3 Tablespoon
 Butter6 Tablespoon
 Light honey5 Tablespoon
 Lemon1 Large, peel grated
 Eggs2
 Whole wheat pastry flour1 Cup (16 tbs)
 Soda1 Teaspoon
 Lemon juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1414 Calories from Fat 744

% Daily Value*

Total Fat 84 g129.7%

Saturated Fat 49.4 g246.8%

Trans Fat 0 g

Cholesterol 616.5 mg

Sodium 1525.4 mg63.6%

Total Carbohydrates 160 g53.4%

Dietary Fiber 13 g51.9%

Sugars 99.7 g

Protein 21 g42.6%

Vitamin A 55.3% Vitamin C 120.3%

Calcium 17.8% Iron 28.5%

*Based on a 2000 Calorie diet

Directions

Butter a 1-quart casserole and put 3 tablespoons honey in the bottom.
Set aside.In a mixing bowl, cream butter, then add 5 tablespoons honey.
Beat until creamy, then add lemon peel.
Beat in the eggs.
Sift flour with soda and add gradually to batter.
Stir in lemon juice.
Pour into the prepared casserole.
Cover with well-fitting lid, wax paper, or foil.
Place in large steaming kettle and steam for 1 1/2 hours (see Basic Procedure for Steamed Puddings).
Turn out onto a warm serving dish or plate, and serve with LEMON CUSTARD SAUCE
Quantcast