School dinners in the North East haven’t changed too much over the years! The dishes we enjoyed were the same as our parents and grandparents…probably not the turkey Twizzlers mind.
But the desserts in particular have stayed strong, because frankly, they’re amazing! From sprinkle topped pink sponge cake, sticky toffee pudding and syrup soaked sponge, they just can’t be beat.
So to kick off our classic school recipes, here our personal fave…a recipe for traditional syrup sponge cake.
This sugary godsend was just what you needed when the rain was lashing down outside and you needed a dessert that warms the body and the soul! Obviously it needs to be drowning in custard (NOT pink contrary to some shmucks advice) and served piping hot.
- 200 g Golden Syrup
- 100 g Plain flour
- 100 g Sugar
- 100 g Butter
- 2 medium Eggs
- 2 tsp Baking powder
- 2 tbsp Milk
- Mix the flour, sugar, eggs, butter, like and baking powder in a bowl until smooth.
- Pour the 200g of syrup into your baking tray (we found a bread tin works well) then top with the mix.
- Bake at 180°C for 25mins (covered for the first half). Serve with custard while hot.