A sponge pudding with a twist! Honey takes the place of golden syrup making it quite different in taste but equally delicious. And the sponge is cooked in the slow cooker! (ok, two twists)
So we all know how amazing treacle sponge is. This version was created because I wanted to make it easier on my readers here in Greece to find all the ingredients. Golden syrup is not that easy to find, so although I adore the stuff, I thought I’d give the cake a go with some Greek honey, which is a staple in all homes. Well, I was very pleasantly surprised. The taste is different to the classic treacle sponge, but it’s just as gorgeous. In fact, it’s definitely worth trying it this way for a nice change.
The other twist with this sponge cake is the cooking method. I mean, it’s supposed to be steamed, and a lot of steamed puds need a longer time to cook, so what better way to do it than in the slow cooker? It’s ideal, as you don’t have to worry about the water bath running low, and the steam stays trapped in the stoneware. The only thing you need to be sure about is whether your pudding basin fits in the slow cooker insert. I’d say if you don’t have one, it’s a great investment as you can do all sorts of yummy things with it. (And that applies to both the basin and the appliance!) My basin is 16cm across the top and has a capacity of 850ml (to the brim) – my slow cooker is a 3.5 litre.
I don’t need to tell you what to serve your honey sponge with. It’s got to be vanilla ice cream (for summer) or, custard or clotted cream (for winter). You know what? A thought just occurred to me. I wonder what this cake would be like with a little dollop of Greek yogurt… Gah, I think I need to make another one, just to check.