*  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 5 floz 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  littl
 e
 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 th
 e
 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.

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