Baked Treacle And Ginger Sponge Recipe

Name: Baked Treacle And Ginger Sponge Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. golden brown syrup, melted; 1 piece stem ginger, minced; 1 x lemon, juice of; 1 Tbsp. fresh white breadcrumbs; 115 gm unsalted butter, softened; 115 gm caster sugar; 2 x Large eggs; 115 gm self raising flour; 1/2 tsp baking pwdr; 1 pch salt; 1 tsp grnd ginger; 3 Tbsp. golden brown syrup; 1/2 x lemon, juice of; 1 Tbsp. ginger syrup taken from stem ginger jar; 1 piece stem ginger, minced

Servings: persons

2 Tbsp. golden brown syrup, melted
1 piece stem ginger, minced
1 x lemon, juice of
1 Tbsp. fresh white breadcrumbs
115 gm unsalted butter, softened
115 gm caster sugar
2 x Large eggs
115 gm self raising flour
1/2 tsp baking pwdr
1 pch salt
1 tsp grnd ginger
3 Tbsp. golden brown syrup
1/2 x lemon, juice of
1 Tbsp. ginger syrup taken from stem ginger jar
1 piece stem ginger, minced

1
Grease 4 x 5floz pudding tins.
2
Mix together the golden brown syrup, lemon, breadcrumbs and ginger for the topping and divide between the pudding tins.
3
Cream the butter and sugar till light and fluffy.
4
Add in the beaten egg a little at a time, beating well between each addition.
5
Mix in the dry ingredients to make a soft dropping consistency.
6
(Add in a few drops of cool water but only if necessary to make the consistency right).
7
Divide between the tins hollowing the centre slightly.
8
Bake at 160C/gas 3 for about 25 min till golden brown, well risen and hard to touch.
9
Put all sauce ingredients into a pan and bring to the boil.
10
Simmer to amalgamate the flavours and reduce slightly.
11
Turn out the puddings on to serving plates and pour the sauce over and around.
12
Serve with vanilla custard.

42346

kcal

Calories

2363

Fat

5106

Carbs

325

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tbsp. golden brown syrup, melted, 1 piece stem ginger, minced, 1 x lemon, juice of, 1 Tbsp. fresh white breadcrumbs, and more.

Yes, Baked Treacle And Ginger Sponge Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!