Treacle and ginger sponges

Treacle and ginger sponges
  • Serves icon Serves 6
  • Time icon 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
Calories
316kcals
Fat
19.5g (11.6g saturated)
Protein
3.7g
Carbohydrates
31.3g (29.1g sugars)
Fibre
0.2g
Salt
0.4g

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

Method

  1. 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).
  2. 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.
  3. 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.

delicious. tips

  1. 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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