Healthier treacle sponge

Ingredients

• 2 tbsp canola oil 
• 5 tbsp golden syrup 
• 1 small orange zest finely grated ()
• 175 g self raising flour 
• 1.5 tsp double-acting baking powder 
• 100 g g muscovado sugar light
• 25 g almond flour 
• 2 large eggs 
• 175 g yogurt 
• 1 tsp treacle black
• 25 g butter melted

Equipment

• oven
• knife
• mixing bowl
• baking pan

Directions

1. Heat oven to 180C/160C fan/gas
2. Brush 6 x 200ml pudding tins with the 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).
3. 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.
4. Pour this mixture, along with the melted butter and remaining 2 tbsp oil, into the dry mixture (step
5. and stir together briefly with a large metal spoon, just so everything is well combined. Divide the mixture evenly between the tins (step 3).
6. Bake for 20-25 mins or until the puddings have risen to the top of the tins and feel firm.
7. 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.