Gluten free ginger sponge

Last month I shared this great gluten free ginger sponge recipe on Juvela’s blog. The original recipe was taken from my Mums handwritten recipe book and something she often made for us as a family or when we had friends over for tea. It was always a particular favourite of mine. Especially good with hot, thick *custard (and if I haven’t told you, I love the skin from the top of the custard, so for me, that too!!). So, yes, with a little bit of jiggery pokery I finally made a gluten free version using Juvela gluten free mix. The best thing is, it tasted just how I remembered! 

However, I appreciate not everyone who is required to follow a gluten free diet is able to obtain Juvela gluten free mix. Good news! I checked the recipe out using Doves Farm gluten free self-raising flour (which is widely available in most large supermarkets) and this works well too.

This gluten free ginger sponge is delicious and very easy to pop together – if you like ginger, I’m sure you will love it!! (Many standard recipes can be re-jigged to make them gluten free by swapping the gluten containing ingredients with gluten free versions – Happy Days!!)

 

Ingredients (8-10 servings as a pudding)

2 cups of Doves Farm 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! Liz x

 

P.S. Once baked, this sponge will keep for up to 5 days if you wrap it well or pop in an airtight container. It will also freeze really well for up to 2 months.

 

 

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