Baked Treacle And Ginger Sponge

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1 Piece stem ginger; chopped
1 Lemon; juice of
2 tb Golden syrup; melted
1 tb Fresh white breadcrumbs

Original recipe makes 1



MMMMM--------------------------PUDDING------------------------------- 115 g Unsalted butter; softened 115 g Caster sugar 2 EggsMMMMM-----------------------SIEVE TOGETHER---------------------------- 115 g Self raising flour 1/2 ts Baking powder 1 pn Salt 1 ts Ground gingerMMMMM---------------------------SAUCE-------------------------------- 3 tb Golden syrup 1/2 Lemon; juice of 1 tb 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.

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