Are treacle tarts or syrup sponge puddings nice at the end of a main meal?

My chef friends in the UK often have them on there menus for both dinner and luncheon, if you make them yourself you can doctor them up a bit even store bought, although I have never liked the tinned or store bought ones I had when visiting the UK, here in Canada I make a treacle like tart, an American version type called "ShoeFly Pie, I have made Golden Syrup pudding but with our native Maple syrup, I can get Lyle's here but have the other more often, to make it a bit more posh, add some flavouring to the whipped topping a bit of brandy or Kahlua, even a dabble of custard over the pudding with chopped fruit added.