94 Tessa's Seasonal Kitchen recipes (UK)

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This is 1 of 94 recipes from a Carlton Food Network show, Tessa's

Seasonal Kitchen, in a new archive at The UK Recipe Archive this week.

All recipes are in both Mastercook and Mealmaster formats.

 

To download go to - http://recipes.reedsweb.net/

 

* 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 5floz 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

little 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 the 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.

 

Converted by MC_Buster.

 

 

 

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