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Gingerbread Sponge

Country.Chef's picture
  Flour 10 Ounce
  Ground ginger 1⁄2 Ounce
  Mixed spice 1 Teaspoon
  Golden syrup 1⁄2 Pound
  Brown sugar 3 Ounce
  Butter/Lard 4 Ounce
  Eggs 2
  Milk 2 Tablespoon
  Soda bicarbonate 1 Teaspoon

Put butter, milk and syrup into a large saucepan to melt together slowly.
Put all the dry ingredients into a bowl.
Dissolve the bicarbonate of soda in a little milk, and beat the eggs.
Now tip the dry ingredients into the melted contents of the saucepan.
Mix well.
Add the drop of milk, in which the soda is dissolved, and the beaten eggs.
Beat all together thoroughly.
Pour into a shallow greased and floured baking tin, or into two sandwich tins and bake for 45 minutes in a moderate oven.
If you have any preserved ginger, add some, finely chopped, to the mixture.
Some people add a few seedless raisins.
Cinnamon can be substituted for the ground ginger and makes a pleasant change.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3031 Calories from Fat 1127

% Daily Value*

Total Fat 126 g193.4%

Saturated Fat 67.3 g336.7%

Trans Fat 3 g

Cholesterol 669.8 mg223.3%

Sodium 2617.2 mg109.1%

Total Carbohydrates 431 g143.7%

Dietary Fiber 9.6 g38.4%

Sugars 167.4 g

Protein 52 g103.7%

Vitamin A 67.4% Vitamin C 2%

Calcium 23.7% Iron 92.5%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Gingerbread Sponge Recipe