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home > recipes > dessert > baked treacle and ginger sponge
from UK Baked Treacle And Ginger Sponge This is 1 of 94 recipes from a Carlton Food Network show, Tessa's Seasonal Kitchen, in a new archive at The UK Recipe Archive this week. All recipes are in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * 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 5floz 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 little 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 the 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. Converted by MC_Buster.

Baked Treacle And Ginger Sponge


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keyword: baked
keyword: treacle
keyword: ginger
keyword: sponge
ethnicity: english
recipes for dessert
recipes by alan
Email Address:
(posted July 3, 1999)

from UK

Baked Treacle And Ginger Sponge



This is 1 of 94 recipes from a Carlton Food Network show, Tessa's
Seasonal Kitchen, in a new archive at The UK Recipe Archive this week.
All recipes are in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

* 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 5floz 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
little 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 the 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.

Converted by MC_Buster.



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