Ravneet Gills recipe for traybake treacle sponge and custard | The sweet spot

This simple British pudding is a nod to tradition, and a nostalgic, school dinner favourite. With its light, airy sponge and sticky treacle topping, it’s comforting and indulgent. Quick to prepare and best served warm with custard or cream, it’s ideal for rounding off a long Sunday lunch, or for brightening a rainy afternoon. It’s a guaranteed crowdpleaser with minimal effort. Traybake treacle sponge and custard Prep 5 min Cook 50 min Serves 8–10 300g golden syrup 200g softened unsalted butter 150g golden caster sugar Zest and juice of 2 lemons Salt 4 eggs 200g plain flour 2½ tsp baking

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