Yup, we’re back in Vancouver, but we did manage to squeeze out one more RV Dessert before we left Leavenworth. As I mentioned on Friday, we made a microwaved version of Treacle Sponge, using Mark Ruhlman’s “Sponge Cake” method. Obviously, we needed to try the “Pound Cake” version too: the same four ingredients, combined in a different order. So here goes…
1 part egg: 1 part sugar: 1 part flour: 1 part butter
1 part butter: 1 part sugar: 1 part egg: 1 part flour
Instead of beating the eggs first, as for the sponge cake method, the pound cake method starts by creaming the butter and sugar together. The goal is to whip this mixture long enough such that the butter has increased in volume slightly, and is pale yellow in colour. You want the sugar fully incorporated into the butter; if you need to get your bicep work-out for the day, do this the old-fashioned way – with a wooden spoon!
Mix in the eggs, one by one, then fold in the flour.
The pound cake batter is definitely thicker than the sponge cake batter (due to the butter not being melted, only softened). We had to spoon the batter into the two prepared bowls, rather than pour in (as with the sponge cake).
Like before, grease two 1-cup bowls, add a healthy dollop of golden syrup to the bottom, then evenly divide the batter to cover the golden syrup.
Microwave the two bowls together for about 4 minutes. The cooking time will be microwave-dependent, so keep an eye on them as they cook. When done, a cake-tester inserted into the middle of the cake should come out clean.
Run a knife around the edge of the bowl to loosen the cake, then invert onto a place.
The pound cake version was not as fluffy as the sponge cake version (which was expected), but we thought this pudding was more moist, and the texture felt richer and closer to that of the original steamed pudding.
While both variations are very tasty, if you want a microwaved-version of Treacle Sponge that more closely matches the steamed version, definitely use the Pound Cake method (i.e. cream the butter and sugar first). However, if you’re without a cookbook or recipe card, just remember the four ingredients (in equal measures) and mix them together, it’ll still turn out more than palatable!
- 2 large eggs (~110 g in weight)
- 110 g flour
- 110 g caster sugar
- 1 stick unsalted butter, softened
- ½ tsp baking powder
- 2 - 4 tbsp Lyle's Golden Syrup
- Crack two eggs into a bowl and weigh them. This will determine the weight of the flour and sugar to use in the recipe. One stick of butter is close enough to the weight of two large eggs.
- Cream together the butter and sugar until the mixture is pale yellow in colour, and has increased slightly in volume. Mix in the eggs, one at a time. Fold in the flour and baking powder until just combined. The batter will be quite thick.
- Grease two glass bowls* and spoon a generous dollop of golden syrup into the bottom. Divide the batter into the bowls, covering the golden syrup.
- Microwave both bowls together for about 4 minutes. This time will depend on your microwave, so keep an eye on the cakes. When done, a cake-tester inserted into the middle should come out clean. Run a knife around the edge of the bowl to loosen the pudding and invert over a plate to release the pudding.
- Serve with custard or more golden syrup.