Healthier treacle sponge

• rapeseed oil↗2 tbsp tbsp

  plus ¼ tsp

• golden syrup↗5 tbsp tbsp
• small orange↗1

  (½ tsp finely grated zest and 2 tbsp plus 1 tsp juice)

• self-raising flour↗175g g
• baking powder↗1 ½ tsp tsp
• light muscovado sugar↗100g g
• ground almond↗25g g
• large eggs↗2
• natural yogurt↗175g g
• black treacle↗1 tsp tsp
• butter↗25g g

  melted

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Brush 6 x 200ml pudding tins with the ¼ tsp oil, then sit them on a baking tray. Stir together 4 tbsp of the golden syrup, the orange zest and 2 tbsp orange juice and spoon a little into the bottom of each tin (step 1).

2. 2

   Tip the flour, baking powder, sugar (breaking up any lumps with your fingers) and ground almonds into a large mixing bowl and make a dip in the centre. Beat the eggs in a separate bowl, then stir in the yogurt and treacle. Pour this mixture, along with the melted butter and remaining 2 tbsp oil, into the dry mixture (step 2) and stir together briefly with a large metal spoon, just so everything is well combined. Divide the mixture evenly between the tins (step 3). Bake for 20-25 mins or until the puddings have risen to the top of the tins and feel firm.

3. 3

   Mix together the remaining 1 tbsp golden syrup and 1 tsp orange juice to drizzle over as a sauce. To serve, if the pudding tops have peaked slightly, slice off to level so they sit upright when turned out. Loosen around the sides with a round-bladed knife (step 4), then turn them out onto plates. Scrape out any syrupy bits remaining in the tins and put on top of the puddings, then drizzle a little of the syrup sauce over and around each one.