Ginger treacle sponge

Ginger treacle sponge

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(3 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 45 mins

Skill level

Moderately easy

Servings

Serves 6 - 8

We know how you love hot treacle sponge and sticky ginger cake, so this gorgeous pud is sure to become a favourite

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
546
protein
5g
carbs
86g
fat
20g
saturates
12g
fibre
1g
sugar
69g
salt
0.8g

Ingredients

  • 175g softened butter, plus extra for greasing
  • 2 tbsp breadcrumbs
  • 3 tbsp golden syrup
  • 1 tbsp ginger syrup from a jar of stem ginger
  • 175g soft light brown sugar
  • 3 large eggs, beaten
  • 1 tsp vanilla extract
  • zest 1 lemon
  • 175g self-raising flour
  • 1 tsp ground ginger

For the candied clementine

  • 200g caster sugar
  • 1-2 clementines, unpeeled and thinly sliced

For the topping

  • 6 balls stem ginger, chunkily diced, plus 3 tbsp syrup from the ginger jar
  • 100g golden syrup

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Method

  1. Butter a 1 litre pudding basin. Mix the breadcrumbs, golden syrup and ginger syrup and place in the bottom of the basin.
  2. To prepare the steamer, put a small, upturned saucer or trivet into a large saucepan big enough to fit the pudding basin. Put the kettle on.
  3. In a large bowl, beat the butter and sugar until pale and creamy. Add the beaten eggs, vanilla and lemon zest, then sieve the flour and ginger into the mixture. Fold everything together with a big spoon or spatula. Fill the pudding basin with the sponge mixture.
  4. Cut out large sheets of greaseproof paper and foil, big enough to fit over the basin with a 2in overhang. Sit greaseproof on foil, fold a pleat into the middle, then butter the greaseproof. Put, butter-side down, over the pudding, and tie tightly under the rim with string. Sit the basin in the saucepan, add enough water from the kettle to come halfway up the basin sides, cover with a lid and simmer gently for 1 hr 45 mins.
  5. Meanwhile, candy your clementine slices by pouring 100ml water from the kettle over the sugar in a small frying pan. Heat until melted, then add the clementine slices and bubble until they are shiny and sticky with sugar. Lift out with tongs and set aside on baking parchment to dry.
  6. Check the pudding is cooked by inserting a metal skewer – there should be no raw mixture on the skewer, but you may find a little sticky syrup from the bottom.
  7. For the topping, put the syrups in a small pan and bubble to thicken for a few mins, then stir in the ginger chunks and a few clementine slices. Turn the pudding out onto a serving plate and spoon over some syrupy ginger topping. Serve with crème fraîche and custard.

Recipe from Good Food magazine, January 2012

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Comments

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sarahfelicity's picture

Really nice and fluffy, I added finely chopped stem and crystallised ginger to the breadcrumb mix in the bowl which worked well.

katysimpson's picture
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Recipe worked perfectly, although I have steamed puddings before and end result taste ABSOLUTELY STUNNING! Although given the calorie content, I am going to have to go for a very long run now!!!!

kiwi-abroad's picture

Substitute treacle for the Golden Syrup

mrbothered's picture

I keep looking for a ginger sponge with treacle, why is this called treacle but doesn't contain any?
I have seen some similar but one like this with treacle would be great. Anybody know where I can find one?

sheels's picture
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I left out the breadcrumbs. Cooked pudding in the microwave for 3 minutes. It was fabulous served with home made custard.

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