Ginger Sponge

I’m going to let you into a secret recipe now. This was given to me by my mother in law, I’ve tweaked it in place but the essence is hers. She was a lovely baker and she deserves some recognition. This is a keeper and is amazing after a few days in the tin it becomes sticky. If all else fails its tremendous with hot steaming custard.

Some changes if you want:

Use black treacle or half black treacle and half golden syrup.

The amount of ginger is up to you, but why not try a little chopped crystallised ginger as well as the ground.

Ingredients

2 cups Self Raising Flour

1 cup Sugar

100gms Margarine

1 -3 heaped teaspoons ground ginger

2 tablespoons golden syrup

1 egg

1 cup boiled very hot water

1 teaspoon bicarbonate of sod

Method

Grease and line a small roasting tin about 9 – 10in

Pre heat the oven at Gas 3 / 160c

In a pan put the margarine, sugar and golden syrup until melted.

Put the other dry ingredients in a large mixing bowl, mix to combine everything well

Have the egg beaten ready in a cup and the water boiled and still very hot.

Pour the melted margarine onto the flour etc and mix well, beat in the egg.

When its all mixed well pour in the cup of freshly boiled water.

The mixture will ‘fluff’ up, pour this mixture into the roasting tin, it will level its self but a little shake of the tin will help.

Bake in the centre of the oven for about 40 – 60 minutes this will depend on your oven.

Leave to cool in the tin for 5 minutes then turn out onto a wire rack.

Cut into squares to serve.