Gluten free ginger sponge

Updated 15th September 2021

Last month I shared this great recipe for a gluten free ginger sponge on Juvela’s blog. The original recipe I used for the ginger sponge came from my mum’s handwritten recipe book. It 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 told you before, I love!

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 with delicious aromas of ginger spice whilst it slowly bakes.

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.

Heat the milk.

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

Add the egg and milk. Mix together well until you have a smooth, batter like consistency.

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

To serve

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 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 no gluten containing ingredients or ‘may contain’ warnings. If in doubt leave it out.