Gluten free ginger sponge

Updated 15th September 2021

A few years ago I shared this great recipe for a gluten free ginger sponge on Juvela’s blog. The original recipe came from my mum’s handwritten recipe book. Ginger sponge was something my mum would often make for us, as a family, or when we had friends over for tea and it was always a favourite of mine, especially when served up with *custard; I always got the custard skin too, which I think I’ve mentioned to you before that I’m a fan! 

So, now I’ve given you a little ‘background’ into one of my favourite puds, you can imagine my delight, when I finally got around to making a gluten free version, which btw tastes just as good as I remember.

This delicious soft, gluten free ginger sponge is nice and easy to pop together, and fills the kitchen – in fact whole house – with the comforting smell of sweet, buttery ginger!

I originally tested this recipe out with Juvela gf mix, however I’ve also had great results when using Freee by Doves Farm. I’m also a massive fan of Sainsbury’s and ASDA Free From flours and although I’ve never tested the ginger sponge with them, I’ve every confidence they would also work a treat.

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 2/130C Fan.

Grease and line a deep, 8×12 inch baking tin with greaseproof paper (I’ve also used this tin 7×10 inch tin from Ikea, which also worked great). Allow an inch or so ‘collar’ of paper above the top of the tin.

Warm the syrup and butter in a pan until the butter has melted. Remove the pan from the heat. 

Gently heat the milk, until it just comes to the boil. Remove from the heat and set to one side. 

Place the gluten free flour, sugar, ginger, bicarb and salt into a large mixing bowl and blend with a fork.

Pour in the melted butter and syrup and stir until smooth. Add the milk and beaten egg, stir again until the mixture resembles a smooth batter. 

Transfer the mixture into the prepared tray and bake for approximately 1hr until golden and springy to touch. Remove the ginger sponge from the oven. Once cool remove from the tin. 

To serve

I mentioned, my favourite way to enjoy this ginger sponge is warm with *custard. However, 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 nice hot cuppa.

I treasure my mum’s hand written 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.

For now,
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 there are no gluten containing ingredients or ‘may contain’ warnings on the pack.