Treacle Sponge Served With Maple Crunch Ice Cream

Well, I have to say this meal is one massive guilty pleasure! Ever since I can remember, treacle sponge has been my favourite dessert, and I definitely do not eat enough of it. My mum used to make it occasionally if we were having a roast dinner and me and my brother would always watch over her and make her put in more golden syrup. Sometimes we got as far as getting her to put in the whole jar! Now, with the much lower metabolism I can understand why she was always so reluctant to go mad on the treacle. But honestly, there is nothing I find more satisfying then treacle sponge, and where I would normally, hands down, choose custard to top this dish; I have to say this ice cream was actually perfect. Now I would not recommend it to anyone on a diet but if you feel the need for a treat then this will definitely satisfy! There will also be loads of ice cream left over for you to save for those days when you just need a little taste of naughty luxury.


For the Ice Cream (make the day before)

–          1tsp vanilla

–          200ml low fat condensed milk

–          600ml double cream

–          4 tbsp maple syrup

–          Roughly 10 worthers originals, placed in a bag, wrapped with a tea towel and smashed with a rolling pin

For the treacle sponge – Serves 2 

–          3 tbsp golden syrup

–          2 oz caster sugar

–          2 oz butter – softened to room temperature

–          2 oz self-raising flour

–          1 egg

–          ½ tsp vanilla essence

Oven to 180’C

For the ice cream, whisk the cream until thick, but not too firm. Fold in the condensed milk and vanilla essence and then place in an ice cream maker.

Make according to machine instructions and put half of the maple syrup in at the beginning and once ready to go in the freezer stir in the worthers originals and swirl in the rest of the maple syrup.

Leave in the freezer to set.

For the sponge, beat together the butter and the sugar until light and pale and then whisk in the egg and the vanilla until smooth.

Fold in the flour, but so not over mix

Line 2 ramekins with 1 and a half table spoons of the golden syrup each and then top with the cake mixture

Bake in the oven for 25mintues until the sponge is golden brown and springs back to touch

Top with the ice cream and you have yourself a dessert made in heaven. 

13 thoughts on “Treacle Sponge Served With Maple Crunch Ice Cream

  1. Thanks for liking my post about Japanese Western food, homemadewithmess! I can’t find your “About” page, but will guess that you are from the UK, seeing as treacle has made an appearance! Condensed milk? Curiously, it’s popular in southern China, whereas fried mantou (steamed buns) are dipped in it. A low-fat version of condensed milk though, that’s confounding~

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