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Treacle and ginger sponges

Name: Treacle and ginger sponges
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 120g unsalted butter, softened, plus extra for greasing; 6 tbsp golden syrup; 1½ tbsp fresh white breadcrumbs; 80g caster sugar; Zest 1 lemon; 2 large free-range eggs; 120g self-raising flour; 1½ tsp ground ginger; 2 tbsp whole milk; You’ll also need; 6 x 150ml metal pudding moulds

Published: 5 Apr 16
Updated: 18 Mar 24

Individual treacle and ginger sponges are an impressive dessert to serve, with lots of custard, after a Sunday roast. You can make them ahead of baking too, so less stress when you have people over.

If you love a proper pudding, our baked lemon curd sponges will also tickle your fancy.

Easy
February 2016

Test kitchen approved

Serves 6
Hands-on time 20 min, oven time 30-35 min

Individual treacle and ginger sponges are an impressive dessert to serve, with lots of custard, after a Sunday roast. You can make them ahead of baking too, so less stress when you have people over.

If you love a proper pudding, our baked lemon curd sponges will also tickle your fancy.

Nutrition: per serving

Calories: 316kcals
Fat: 19.5g (11.6g saturated)
Protein: 3.7g
Carbohydrates: 31.3g (29.1g sugars)
Fibre: 0.2g
Salt: 0.4g

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Ingredients

120g unsalted butter, softened, plus extra for greasing
6 tbsp golden syrup
1½ tbsp fresh white breadcrumbs
80g caster sugar
Zest 1 lemon
2 large free-range eggs
120g self-raising flour
1½ tsp ground ginger
2 tbsp whole milk

You’ll also need

6 x 150ml metal pudding moulds

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Method

Heat the oven to 180°C/160°C fan/gas 4. Grease each pudding mould generously with butter. Spoon a tablespoon of golden syrup into the base of each mould. Sprinkle the breadcrumbs evenly over the syrup (this helps stops it sinking too far into the sponge).
In a medium mixing bowl, beat the butter and sugar together until pale and creamy using an electric mixer. Add the lemon zest, then slowly whisk in the eggs. Using a large metal spoon, fold in the flour along with the ginger and a pinch of salt. Spoon evenly into the moulds.
Set a low wire rack inside a deep roasting tin. Put the moulds on the rack, then pour boiling water into the tin to come about a third of the way up the sides of the moulds. Transfer to the oven and bake for 30-35 minutes until the sponge is risen and golden. Remove the puds from the tin and let them rest for a couple of minutes. Invert onto plates and serve with custard or cream.

Recipe from February 2016 Issue

Nutrition

Nutrition: per serving

Calories: 316kcals
Fat: 19.5g (11.6g saturated)
Protein: 3.7g
Carbohydrates: 31.3g (29.1g sugars)
Fibre: 0.2g
Salt: 0.4g

delicious. tips

Fully bake the treacle sponges up to 6 hours ahead and turn out onto microwavable plates. Cool and cover with cling film. To reheat, pierce the cling film, then microwave on high for 1 minute or until steaming. You may want to add a little more syrup as the sponges will absorb more when reheated.