Ginger Sponge & Sticky Toffee Pudding Recipe"s

Ginger Sponge with Caramel sauce & Vanilla Ice cream

Ingredients

8oz                              Soft Butter                                                                              

2 cups                         Dark Brown Sugar

2 cups                         Black treacle

Put in a mixer and cream together

2                                  Eggs

Slowly add to the above

5 cups                          Soft Flour

8tsp                              Ground ginger

4tsp                              Cinnamon

4tblsp                           Baking Powder

4 tsp                             Baking Soda

Put all the dry ingredients together, and then add to the above.

3 cups                           Boiling Water

Method

Slowly add to the above. Make sure the mix is all mixed evenly

Pipe mix in to Large Muffin moulds and cook at 180°c for 20-25 mins. When cooked allow to cool.

Place sponge in to bowl and microwave with a little Caramel sauce on top for 30 -45 seconds. Then in a pan Heat the Caramel sauce and pour over Sponge. Serve with hot Caramel Sauce and Vanilla Ice Cream. Will freeze well if you make a few.

           

Sticky Toffee Pudding Sponge

Date base

Ingredients

3kg stone less dates

3ltr water

Method

Boil together until the water had been absorbed.

Liquidise and cool.

Sponge

Ingredients

1350g date base

350g butter

1.1kg soft dark sugar

11 eggs

650g soft flour

650g strong flour

25g baking powder

10g bicarbonate of soda

Method

Cream the butter and sugar

Add the eggs slowly

Add the flours, baking powder, and bicarbonate of soda and mix well.

Add the date base and mix lightly

Pipe into greased foil cups and bake at 180°C

Place sponge in to bowl and microwave with a little Caramel sauce on top for 30 -45 seconds. Then in a pan Heat the Caramel sauce and pour over Sponge. Serve with hot Caramel Sauce and Vanilla Ice Cream. Will freeze well if you make a few.