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 Renshaw Baking
- 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
- 20 g Renshaw Ginger Crush
Place all the dry ingredients in a bowl except for the sugar.
In a separate bowl mix add the sugar, egg, treacle, milk and melted butter and beat together until smooth.
Add the dries into the liquids and mix together to form a smooth lump free batter.
Pour into the prepared pudding moulds.
Bake 180ºC for 15/20 mins or until springy to touch.
Decorate with Renshaw Ginger Crush