Ginger Sponge
This hearty, warming treat can be cooked in the oven or the microwave and is ready in no time at all – perfect when served with custard!
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NutritionPer Serving
- Calories222
- Carbs31g
- Fat7.5g
- Saturates1.9g
- Protein7g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Our Ginger Sponge is a really hearty and warming treat that’s perfect for those cooler evenings. You can enjoy it on its own, but we love it served with lashings of our delicious custard!
This recipe makes two large puddings which will easily serve 4 people, but you could also bake it in individual ramekins if you’d prefer separate portions – and to stop yourself from eating everything all in one go!
When Strictly sensation Anton Du Beke waltzed into the kitchen at PON HQ as a guest on The Magic Ingredient podcast, we made this Ginger Sponge while chatting about career choices, custard, and everything in between!
You can listen to the episode here:
You can cook this Ginger Sponge in the oven or in the microwave. Both ways are equally delicious, but the microwave method is perfect if you’re short on time and after a delicious, warming dessert in a jiffy!
If you’re planning to make this Ginger Sponge ahead of time, then you can freeze it once it’s cooked and cooled and reheat before serving – perfect for dinner parties or if you get a sudden craving for a sweet treat.
What diets is this Ginger Sponge suitable for?
This Ginger Sponge recipe is suitable for vegetarian diets.
It can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;
- Self raising flour
You can also make this recipe suitable for dairy free diets by replacing the following ingredients with dairy free versions;
- Reduced fat spread
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Ginger Sponge recipe?
- You need to count 6 Points per portion of this Ginger Sponge recipe if you’re on WW Green.
- You need to count 5 Points per portion of this Ginger Sponge recipe if you’re on WW Blue.
- You need to count 5 Points per portion of this Ginger Sponge recipe if you’re on WW Purple.
Do you need any special ingredients to make this Ginger Sponge?
Agave syrup is a type of sweetener that looks similar to honey. You should be able to find it in the baking aisle of your local supermarket.
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How many calories are in this Ginger Sponge?
There are 222 calories per portion in this Ginger Sponge, which means it falls into our Everyday Light category.
This Ginger Sponge is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
To cook in the oven
Step 1
Preheat the oven to 180°C. Add all of the ingredients, apart from the agave syrup, into a large bowl and mix with an electric hand whisk until light and fluffy.
Step 2
Pour 2 tbsp of agave syrup into the bottom of each pudding basin and divide the cake between the two dishes
Step 3
Bake for 15-20 minutes until cooked. If you insert a knife or skewer into the sponge it should come out clean.
Step 4
Allow to cool for a minute, then run a knife round the edges to loosen the sponge
Step 5
Tip out on to a plate and serve with custard or your choice of accompaniment – each sponge will serve 2 people
To cook in the microwave
Step 1
Add all of the ingredients, apart from the agave syrup, into a large bowl and mix with an electric hand whisk until light and fluffy
Step 2
Pour the agave syrup into the bottom of the pudding basin or ramekins and pour the cake mix on top
Step 3
Very loosely cover with cling film. Place on a plate and microwave for 3 minutes (for 1 large pudding) or 1 minute each (for individual puddings)
Step 4
Carefully remove from the microwave and leave to stand for 1 minute
Step 5
Remove the cling film and loosen the edges of the pudding with a knife
Step 6
Tip out onto a plate and serve with custard or your choice of accompaniment
What could I serve with this Ginger Sponge?
This Ginger Sponge is absolutely delicious when served with our Custard! It also works really well when served after the following main and accompaniment:
How do you know when this Ginger Sponge is cooked?
If you’re cooking this recipe in the oven, then you’ll need to cook your Ginger Sponge for around 15-20 minutes or until an inserted skewer comes out clean.
If you’re following the microwave method, then cook for 3 minutes for a large pudding or 1 minute each for individual ones. Again, an inserted skewer should come out clean when cooked.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Can you cook this Ginger Sponge any other way?
You can cook this Ginger Sponge recipe in the oven or the microwave. Both methods will create an equally tasty dessert, but the microwave will cook slightly quicker!
How long can you keep this Ginger Sponge in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Ginger Sponge in the fridge for approximately 3 days or so.
Can I freeze this Ginger Sponge?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Ginger Sponge?
From chilled: For a large pudding, reheat in the microwave for around 1 minute 30 seconds or until piping hot.
From frozen: Defrost thoroughly and then, for a large pudding, reheat in the microwave for around 1 minute 30 seconds or until piping hot.
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Ginger Sponge
This hearty, warming treat can be cooked in the oven or the microwave and is ready in no time at all - perfect when served with custard!
-
Prep Time
5 MINS
-
Cook Time
20 MINS
- KCals 222
- Carbs 31G
Instructions
To cook in the oven
- Preheat the oven to 180°C. Add all of the ingredients, apart from the agave syrup, into a large bowl and mix with an electric hand whisk until light and fluffy.
- Pour 2 tbsp of agave syrup into the bottom of each pudding basin and divide the cake between the two dishes.
- Bake for 15-20 minutes until cooked. If you insert a knife or skewer into the sponge it should come out clean.
- Allow to cool for a minute, then run a knife round the edges to loosen the sponge.
- Tip out on to a plate and serve with custard or your choice of accompaniment - Each sponge will serve 2 people.
To cook in the microwave
- Add all of the ingredients, apart from the agave syrup, into a large bowl and mix with an electric hand whisk until light and fluffy.
- Pour the agave syrup into the bottom of the pudding basin or ramekins and pour the cake mix on top.
- Very loosely cover with cling film. Place on a plate and microwave for 3 minutes (for 1 large pudding) or 1 minute each (for individual pudding).
- Carefully remove from the microwave and leave to stand for 1 minute.
- Remove the cling film and loosen the edges of the pudding with a knife.
- Tip out onto a plate and serve with custard or your choice of accompaniment.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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10 comments
See what others have to say
Claire BuckleyTuesday 25th May 2021
I made this using 4 little pudding basins from Morrison’s and they turned out brilliantly. Nice texture and they reheated well from frozen
HollyWednesday 26th May 2021
Hey Claire, thanks so much for getting in touch the individual Ginger Sponges sound great!
MarinaSunday 17th January 2021
Mine was the same. And I’d seen the above comment. Are the quantities definitely right because this was the first recipe from you that’s gone hilariously wrong. It was like a science experiment. I’ve got all your books and this was the first failure 🥰
HollyMonday 18th January 2021
Hi Marina, A steamed sponge should have more of a dense and moist texture compared to a regular sponge cake. When you beat the mixture you are incorporating air to make the overall texture lighter before putting it into the basin. When microwaving loosely cover the basin with cling film and microwave for 3 minutes, depending on your microwave this may take less time so could result in a tough or rubbery texture. Hope that helps!
PamSunday 17th January 2021
Light and fluffy? I have followed this recipe to the tee. The mixture does not resemble ‘light & fluffy’, even after 10 mins of beating it with a electric hand mixer. What have I done wrong? I’m going to try and cook it but I’m not very hopeful…..
HollyMonday 18th January 2021
Hey Pam, I’m sorry you’ve had a little trouble with the Ginger Sponge. When you beat the mixture you are incorporating air to make the overall texture lighter before putting it into the basin but over-mixing can have the opposite effect beat the mixture until it’s combined and a paler colour. When microwaving loosely cover the basin with cling film and microwave for 3 minutes, depending on your microwave this may take less time so overcooking could result in a tough or rubbery texture. Hope that helps!
KarenFriday 15th January 2021
What size pudding basins do I need? I’m doing the individual ramekins version but when I make it again (and I will!), I’m going to use the pudding basins method, so just need to know how big or small they need to be?
HollyMonday 18th January 2021
Hi Karen, a 1 pint pudding basin would work for this recipe. Hope that helps!
LaurenTuesday 22nd September 2020
Mine turned out horrible! 🙁 I have no idea why but it ended up like a really tough Yorkshire pudding! It had to be thrown away. I did mine in the microwave. Maybe I’m doing something wrong?
SharonTuesday 22nd September 2020
Hi Lauren,
If a sponge is too dense and solid, it could be because the mixture hasn’t been beaten enough. When you beat the mixture you are incorporating air which will help to make the sponge lighter, so the mixture needs to be beaten until it’s light and fluffy before putting in the pudding basin. Thanks for getting in touch and hope you have more success if you make this again.
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