Tuesday , May 17 2022
Treacle and Ginger Sponge with Bouchart Beer 1

Treacle and Ginger Sponge with Bouchart Beer

Recipe by The Delicate Diner | www.thedelicatediner.com

Samantha Mattocks uses a Norfolk beer to create the ultimate comfort food pudding: treacle sponge.

Treacle and Ginger Sponge with Bouchart Beer 2Reading David Holliday’s column over the weekend about cooking with beer inspired me to create this dish. It was his mention of using a dark mild beer when making treacle sponge that intrigued me and, his Moon Gazer Bouchart Norfolk Mild procured, I went into the kitchen. The result was a luxurious yet light sponge, with the Bouchart adding a depth to the dish, rather than a bland sponge. The added ginger gave an extra zing, making this a stunning dessert ideal for these dark nights.

Serves 6-8 easily


250g of golden syrup
Zest and juice of 1 unwaxed lemon
1½ tsp of ground ginger
4tbsp of breadcrumbs – I used panko as that was what I had and ground them up

200g of softened butter, plus extra to grease
200g of self-raising flour
200g of golden caster sugar
3 large eggs
6tbsp of Moon Gazer Bouchart

Pre-heat the oven to 180°C/350°F/Gas Mark 4 and grease a 1.5l baking dish with butter.

In a bowl, mix together the golden syrup, lemon zest and juice, and ½ tsp of the ground ginger. Pour that into the bottom of the dish so that the base is covered. Sprinkle over the breadcrumbs – this helps to stop the sponge mixture sinking into the syrup.

In a fresh bowl, cream together the butter and sugar until light and fluffy. You can do this by hand or with an electric whisk, which does give an airier texture. Add the eggs one by one, whisking them in thoroughly each time. Fold in the flour with a spoon, and then add the remaining ginger. Finally, add the Moon Gazer Bouchart and mix in well. Pour this mixture into the baking dish, and smooth over with a spatula.

Put into the oven and bake for 35-45 minutes. You may want to check at the 30-minute mark and cover the sponge with foil to stop it browning too much.

Once cooked, allow to cool slightly and then serve with custard or indulge with raw Jersey cream from Old Hall Farm.

Treacle and Ginger Sponge with Bouchart Beer 3

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