An easier, speedier version of the classic school dinner dessert, with no steaming required. We've served this traybake with our ultimate vanilla custard, which is much simpler to make than you'd think. If you want a more hands-off pud, serve with shop-bought custard or good-quality vanilla ice cream.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Cal/Serv:
749
Ingredients
For the sponge
200 g butter, softened, plus extra to grease
250 g golden syrup
finely grated zest and juice 1 lemon
200 g light brown soft sugar
4 medium eggs, beaten
200 g self-raising flour
1 tsp. ground ginger
100 ml milk
For the ultimate custard
400 ml milk
200 ml double cream, see GH TIP
3 medium egg yolks
75 g caster sugar
2 1/2tbsp cornflour
1 tsp. vanilla bean paste
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease a rough 2 litre ovenproof serving dish (ours was about 25 x 30cm). For the sponge, add the golden syrup and lemon zest and juice to the dish and mix to cover the base.
Step 2Using a freestanding mixer or a handheld electric whisk and a large bowl, beat the butter and sugar until pale and fluffy. Gradually beat in the eggs. If the mixture looks as if it might curdle, beat in 1tbsp of the flour. Add the (remaining) flour and ginger and fold in using a large metal spoon. Fold in the milk.
Step 3Scrape batter into the prepared dish and smooth to level. Bake for 35-40min, or until golden and springy to the touch.
Step 4Meanwhile, make the custard. In a large pan, heat the milk and cream until steaming. In a large heatproof bowl, whisk the yolks, sugar and cornflour until combined. Gradually pour in the hot milk mixture, whisking constantly.
Step 5Return mixture to the empty pan and cook over medium heat, whisking constantly, until thickened (it will need to bubble). Remove pan from the heat and whisk in the vanilla. If not serving immediately, cover surface with baking parchment or clingfilm to stop a skin forming.
Step 6Serve the sponge pudding with the warm, ultimate custard.
GH TIP: The cream in the custard gives a rich and luxurious finish, but you can replace it with more milk, if you prefer.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
