Ginger Sponge Pudding

These rich treacle sponge puddings are enhanced with the sweet spice of Renshaw Ginger Crush, which is delicately placed on top of the puddings when ready to serve.

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Uploaded by Freya Mowbray

Serves

6 people

Baking ingredients

50 g Butter (Melted)
100 g Light Muscovado Sugar
100 g Plain Flour
1/2 tsp Bicarbonate of Soda
2 tsp Ground Cinnamon
50 g Whole Egg
75 g Black Treacle
125 g Milk

Decorating ingredients

20 g Renshaw Ginger Crush

Renshaw products used

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Instructions

Step 1

Place all the dry ingredients in a bowl except for the sugar.

Step 2

In a separate bowl mix add the sugar, egg, treacle, milk and melted butter and beat together until smooth.

Step 3

Add the dries into the liquids and mix together to form a smooth lump free batter.

Step 4

Pour into the prepared pudding moulds.

Step 5

Bake 180ºC for 15/20 mins or until springy to touch.

Step 6

Decorate with Renshaw Ginger Crush