RECIPE
Dean Edwards
Ginger & Treacle Sponge
A nostalgic nod to an old-school dessert , made much quicker with the help of a microwave . Serve with a delicious amaretto-spiked custard .
AS SEEN ON Good Food Kitchen
SERVES 4
INGREDIENTS
• 100g golden syrup
• 100g unsalted butter , softened
• 100g caster sugar
• 100g self-raising flour
• 2 eggs
• 1 tsp ground ginger
FOR THE CUSTARD
• 300ml whole milk
• 300ml double cream
• 1 vanilla pod
• 4 egg yolks ( freeze the whites to use in another recipe )
• 80g caster sugar
• 50ml amaretto
1 Butter the insides of four microwaveable ramekins ( about 8cm in diameter ) and pour 25g of golden syrup into the base of each one . 2 To make the sponge batter , whisk together the butter , sugar , flour , eggs , and ground ginger until light and fluffy . Divide the batter equally among the ramekins , cover each with cling film , and pierce a few small holes in the cling film . 3 For the custard , pour the milk and cream into a small saucepan . Split the vanilla pod , scrape out the seeds , and add both seeds and pod to the pan . Bring to a gentle simmer , then remove from the heat and leave to infuse for 10 minutes . Meanwhile , beat the egg yolks and sugar together in a large bowl . Gradually pour in the infused milk , whisking constantly . Return the mixture to the pan and gently heat , stirring until the custard coats the back of a wooden spoon . Remove the vanilla pod and add amaretto to taste . Place a layer of cling film directly on the surface of the custard to prevent a skin from forming while you cook the sponges . 4 Cook the sponges two at a time in the microwave on full power for 2 minutes . Let them stand for a couple of minutes , then run a knife around the edges to loosen before turning out into bowls . Serve with the warm amaretto custard .
Adapted from Cook Smart : Air Fryer : Microwave by Dean Edwards . Published by Hamlyn
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