Baked Treacle and Ginger Sponge
Ingredients
- 2 tablespoon golden syrup, melted
- 1 piece stem ginger, chopped
- juice of 1 lemon
- 1 tablespoon fresh white breadcrumbs
- 115 gram unsalted butter, softened
- 115 gram caster sugar
- 2 eggs
- 115 gram self raising flour
- 1/2 tsp baking powder
- 1 pinch salt
- 1 tsp ground ginger
- 3 tablespoon golden syrup
- juice of 1/2 lemon
- 1 tablespoon ginger syrup taken from stem ginger jar
Instructions
Grease 4 x 5 fl oz pudding tins. Mix together the golden syrup, lemon, breadcrumbs and ginger for the topping and divide between the pudding tins. Cream the butter and sugar until light and fluffy. Add the beaten egg a little at a time, beating well after each addition. Fold in the dry ingredients to make a soft dropping consistency. (Add a few drops of cold water but only if necessary to make the consistency right). Divide between the tins hollowing the centre slightly. Bake at 160C/gas 3 for about 25 minutes until golden, well risen and firm to touch. Put all sauce ingredients into a pan and bring to a boil. Simmer to slightly. Turn out the puddings onto serving plates and pour the sauce over and around. Serve with vanilla custard.