Gluten free ginger sponge

Last month I shared this great recipe for a gluten free ginger sponge on Juvela’s blog. The original recipe I used was taken from my mums handwritten recipe book. And was something she would often made for us as a family or when we had friends over for tea. It was always a particular favourite of mine. Especially when it was served up with nice thick hot *custard – and I always got the custard skin too. Which I think I’ve told you before, I love!

So, now I’ve explained that this ginger sponge used to be a huge hit for me. I’m sure you can imagine my delight, when I finally got around to making a gluten free version with Juvela gluten free mix. And the fact, it tasted just as good as I remembered too….happy days!!

This delicious soft, gluten free ginger sponge is very easy to pop together – do expect your kitchen to be filled with the warming smell of ginger spice whilst it slowly bakes.

I originally tested this recipe out with Juvela gf mix, but have also had great results when using Freee by Doves Farm. I’m also a massive fan of Sainsbury’s free from flours and although I’ve never tested the ginger sponge with this gluten free flour, I have every confidence it would also be spot on!

Ingredients (8-10 servings as a pudding)

2 cups gluten free self-raising flour (or Juvela gluten free mix)
1 cup caster sugar
1 teaspoon *ground ginger
1 teaspoon *bicarbonate soda
½ teaspoon salt
225g (8oz) butter
2 tablespoons syrup
1 beaten egg
1 cup milk (boiled)

Method

Preheat oven to 150C/300F/Gas Mark 2/Fan 130C

Grease and line a 8 by 12-inch baking tray with greaseproof paper, allowing an inch or so ‘collar’ of paper above the edge of the tray (I have also used this tin from Ikea which is 7 by 10 inch both worked great – I’m rather taken with this tin!!)

Warm the syrup and butter in a pan until the butter is melted.

Heat the milk.

Blend together, gluten free flour, sugar, ginger, bicarb and salt. Pour in melted butter and syrup.

Add egg and milk. Mix together well – the end consistency should be like a smooth thick batter.

Transfer mixture into the prepared tray and bake for approximately 1hr until golden and springy!Remove from the oven and allow to cool.

I mentioned, my favourite way to enjoy this ginger sponge is warm with *custard. But it could also be easily jazzed up with a good vanilla *ice-cream and butterscotch sauce. Or simply buttered or left plain and enjoyed with a cuppa!!

I treasure my mums recipe book so much. And it makes me happy to be able to recreate and share with you, gluten free versions of recipes I grew up enjoying. I look forward to sharing lots more with you! Liz x

P.S. Once baked, this sponge will keep for up to five days if you wrap it well or pop it into an airtight container. It will also freeze really well for up to two months.

*Check this product out to ensure no gluten containing ingredients or ‘may contain’ warnings. If in doubt leave it out!