Treacle and ginger sponges recipe | delicious. magazine
Our treacle sponges are an impressive dessert to serve, with lots of custard, after a Sunday roast. You can make them ahead of baking too.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 120g unsalted butter, softened, plus extra for greasing
- 6 tbsp golden syrup
- 1½ tbsp fresh white breadcrumbs
- 80g caster sugar
- Zest 1 lemon
- 2 large free-range eggs
- 120g self-raising flour
- 1½ tsp ground ginger
- 2 tbsp whole milk
- You’ll also need
- 6 x 150ml metal pudding moulds
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