Baked Treacle And Ginger Sponge

* Exported from MasterCook *

Baked Treacle And Ginger Sponge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tessa's Seasonal Kitchen

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***TOPPING***
2 tablespoons golden syrup -- melted
1 piece stem ginger -- chopped
1 lemon -- juice of
1 tablespoon fresh white breadcrumbs
***PUDDING***
115 grams unsalted butter -- softened
115 grams caster sugar
2 eggs
***SIEVE TOGETHER***
115 grams self raising flour
1/2 tsp baking powder
1 pinch salt
1 tsp ground ginger
***SAUCE***
3 tablespoons golden syrup
1/2 lemon -- juice of
1 tablespoon ginger syrup taken from stem ginger jar
1 piece stem ginger -- chopped

Grease 4 x 5 floz 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 littl
e
at a time, beating well between 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 th
e
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 the

boil. Simmer to amalgamate the flavours and reduce slightly. Turn out the
puddings on to serving plates and pour the sauce over and around. Serve with
vanilla custard.