Treacle and ginger sponges
- February 2016
- 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.
- 19.5g (11.6g saturated)
- 31.3g (29.1g sugars)
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.
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