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Baked Treacle And Ginger Sponge

2 tablespoons golden syrup, melted
1 piece stem ginger, chopped
juice of 1 lemon
1 tablespoon fresh white breadcrumbs

115 grams unsalted butter, softened
115 grams caster sugar
2 eggs

115 grams self raising flour
1/2 tsp baking powder
1 pinch salt
1 tsp ground ginger

3 tablespoons golden syrup
juice of 1/2 lemon
1 tablespoon ginger syrup taken from stem ginger jar
1 piece stem ginger, chopped

Grease 4 x 5 fl oz 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 after
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 a boil. Simmer to slightly. Turn out the puddings onto serving
plates and pour the sauce over and around. Serve with vanilla


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