A delicious Lancashire treacle sponge recipe that’s quick to mix together, and bakes in one hour.
This recipe is from the handwritten recipe collection of Sarah Hey, who lived at Rossendale in Lancashire. Her son Stephen, a retired teacher, remembers with fondness the fabulous breads, cakes, and puddings she loved to bake for the family.
I hope to digitise all Sarah’s recipes over the coming months. My current book is nearly three-quarters of the way there, and I hope to have a little more time to make some headway on lots of recipes when it is complete.
The first recipe that caught my attention was this one for treacle sponge.
Make sure your eggs are at room temperature, and remember to save the baking powder and self raising flour together.
So when I get all this work with the book finally finished, I’m really looking forward to sharing Sarah’s nutty flapjacks, lemon cake, chocolate cake, nut loaf, bran loaf, currant loaf, Parkin and scones recipes.