Ginger Treacle Sponge Pudding
A deep and sticky ginger sponge that bakes into a soft, slightly collapsing pudding with a dark glossy sheen. The warmth comes from three layers of ginger, the treacle keeps it moist, and the hot ginger wine syrup soaks through the crumb so every spoonful is rich and tender. It is the kind of pudding that holds its shape just long enough to spoon into bowls, then melts slowly under custard.
Ginger Treacle Sponge Pudding
A sticky ginger treacle sponge soaked with warm ginger wine syrup, perfect with custard.
Ingredients
- 175g unsalted butter, softened
- 175g dark soft brown sugar
- 125g black treacle
- 3 large eggs
- 225g self raising flour
- 1/2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 100g stem ginger, finely chopped
- 100g crystallised ginger, finely chopped
- 130ml whole milk
- 150ml ginger wine
- 100g light brown sugar
- Custard, cream or ice cream to serve
Instructions
- Heat the oven to 170°C fan. Grease a 1.5 litre baking dish about 5 to 6cm deep and line the base with parchment.
- Beat the butter, dark soft brown sugar, and black treacle until smooth and fluffy.
- Whisk in the eggs one at a time until fully incorporated.
- Sift the self raising flour, baking powder, ground ginger, ground cinnamon, and salt into the bowl. Fold through gently, alternating with the milk until the batter is thick but just pourable.
- Stir in the stem ginger and crystallised ginger.
- Spoon the mixture into the baking dish, smooth the top, and bake for 45 to 50 minutes. It should be springy around the edges and slightly soft in the centre.
- Near the end of baking, simmer the ginger wine and light brown sugar for 2 to 3 minutes until lightly thickened.
- Pierce the hot sponge all over with a skewer and pour the syrup evenly across the surface while both are hot so it soaks in fully.
- Leave the pudding to sit for 5 minutes so the syrup settles. Serve warm with custard. The texture should be soft, glossy, and tender.
Nutrition Facts
Calories
702Fat
29 gSugar
62 gProtein
10 gCarbs
97 gApproximate values per serving
Ingredients and sourcing tips
Black treacle
The treacle is what gives this pudding its dark, almost smoky backbone. It brings moisture, depth, and that slightly bitter edge that keeps the sweetness in check. If the treacle is very cold or thick, warm the tin briefly in hot water so it folds into the batter without clumping.
Stem ginger
This adds the warm, rounded heat that runs through the sponge. The syrup it’s stored in has a clean ginger flavour too, so a teaspoon can be added for extra intensity if you want the pudding hotter. Chop the pieces finely so they melt into the crumb rather than forming big chewy pockets.
Crystallised ginger
These pieces hold their texture during baking and give sharper, sweeter bursts of ginger.
Ground ginger and cinnamon
The two together create warmth that supports, rather than competes with, the treacle. Fresh spices make a noticeable difference. If your ground ginger has lost heat, increase by half a teaspoon for a stronger finish.
Ginger wine
This makes the syrup fragrant and gives the pudding its glossy, almost lacquered top. Stones is the most common brand and works perfectly. Most of the alcohol cooks off quickly so you’re left with the concentrated ginger flavour. If you prefer a sweeter syrup, reduce it for an extra minute or two until it lightly coats the spoon.
Variations and dietary swaps
Citrus balance
Finely grate a little orange zest into the batter if you want something fresher. The citrus rounds out the treacle and complements the ginger.
Ginger wine alternatives
For a non alcoholic version, ginger beer reduces well and still gives warmth, though the syrup will take slightly longer to thicken. Avoid anything diet or sugar free because it won’t reduce properly.
Kitchen notes
Tips and pitfalls to avoid
Ensure the butter and sugar are fully creamed before adding the eggs. A well aerated base keeps the pudding soft. Do not beat heavily once the flour is in because the crumb will toughen.
Timing and texture cues
Slight underbaking keeps the centre glossy, almost like a soft fondant. The edges should be set, which helps the syrup absorb evenly.
Storage and make ahead
The cooked sponge holds well for two days, but don’t add the syrup until you plan to serve it. Reheat the pudding gently until warmed through, heat the syrup separately, then pour it over so it soaks in while both are hot.
Leftovers
Warm leftovers with extra custard. The flavour deepens overnight and the texture becomes even softer.
How to serve
Serve straight from the dish while warm so the syrup stays fluid. Spoon into bowls and drown in custard.
