Baked Treacle And Ginger Sponge Recipe

• 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.

golden brown syrup, stem ginger, lemon, fresh white breadcrumbs, butter, sugar, eggs, flour, baking pwdr, salt, ginger, golden brown syrup, lemon, ginger syrup taken, stem ginger

Taken from cookeatshare.com/recipes/baked-treacle-and-ginger-sponge-75947 (may not work)