"Sybil's" Syrup Sponge - Gluten Free

Adapted from a recipe from my mother-in-law!

Ingredients:

4 tbsp golden syrup (or more!)

4oz margarine

4oz sugar

2 eggs, beaten

6oz gluten-free flour

2 tspn "powdered" / "ground" ginger

Little milk

(Optional: tin pear halves)

Method:

• Grease either one large pudding basin or approx 5 ramekins.
• (optional: put pears halves into the basin or one half per ramekin - flat side on the bottom so the curved side pointed up towards you)
• Put golden syrup over pears (or straight into greased bowl if not using pears).
• In a mixing bowl, add sugar and margarine and beat until pale and fluffy.
• Add the eggs and flour with ginger, alternating between the two and beating after each addition.
• You want a dropping consistency, so if the mixture is a little thick then add a dessert spoon of milk (one at a time) until you reach a good consistency.
• Spoon on top of the (pears and) syrup.
• Put onto a baking sheet (this will catch any syrup that bubbles over) and bake at 180c.
• After the below time, test with s skewer to see if the sponge is cooked.

Individual ramekins 30-40 minutes

Pudding basin: 45-60 mins

Serve hot on it's own, with extra syrup, ice cream or cream!

These will keep in the fridge for a few days. Simply slice (if using a pudding bowl) or take out of a ramekin, turn onto a plate, add extra syrup if required, and microwave for about a minute.

 

Small ramekin pudding

with cream!