Receta Baked Treacle And Ginger Sponge
Raciónes: 1
Ingredientes
- 2 Tbsp. golden brown syrup, melted
- 1 piece stem ginger, minced
- 1 x lemon, juice of
- 1 Tbsp. fresh white breadcrumbs
- 115 gm unsalted butter, softened
- 115 gm caster sugar
- 2 x Large eggs
- 115 gm self raising flour
- 1/2 tsp baking pwdr
- 1 pch salt
- 1 tsp grnd ginger
- 3 Tbsp. golden brown syrup
- 1/2 x lemon, juice of
- 1 Tbsp. ginger syrup taken from stem ginger jar
- 1 piece stem ginger, minced
Direcciones
- Grease 4 x 5floz pudding tins.
- Mix together the golden brown syrup, lemon, breadcrumbs and ginger for the topping and divide between the pudding tins.
- Cream the butter and sugar till light and fluffy. Add in the beaten egg a little at a time, beating well between each addition.
- Mix in the dry ingredients to make a soft dropping consistency. (Add in a few drops of cool 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 min till golden brown, well risen and hard 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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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 488g | |
Calories 1684 | |
Calories from Fat 923 | 55% |
Total Fat 104.86g | 131% |
Saturated Fat 62.45g | 250% |
Trans Fat 0.0g | |
Cholesterol 664mg | 221% |
Sodium 2530mg | 105% |
Potassium 429mg | 12% |
Total Carbs 165.14g | 44% |
Dietary Fiber 4.9g | 16% |
Sugars 47.7g | 32% |
Protein 26.32g | 42% |