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Sticky Chilli Ginger Sponge

An intensely flavoured ginger and chilli sponge cake slathered in a rich homemade toffee sauce and served with crème fraîche.

BakingVegetarianDessertSpicyGinger
Estimated Nutrition
Calories
666.1
kcal / serving
5328.5 kcal total
Carbs
76.6g
per serving
612.8 g total
Fat
38.2g
per serving
305.4 g total
Protein
6g
per serving
48.2 g total
Cook Time
40
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
125
g
Soft Dark Brown Sugar
125
g
Black Treacle
125
g
Golden Syrup
275
g
Self-Raising Flour
1
tsp
Bicarbonate Of Soda
100
g
Dark Brown Soft Sugar
For the sauce
Dairy
125
g
Butter
Plus extra for greasing
200
ml
Semi-Skimmed Milk
2
piece
Eggs
Free-range, beaten
200
ml
Double Cream
For the sauce
75
g
Butter
For the sauce
1
portion
Crème Fraîche
To serve
Fruits
1
piece
Lime Zest
Finely grated, to serve
NutsSeeds
4
tsp
Ground Ginger
1
tsp
Ground Allspice
Other
4
piece
Stem Ginger Balls
In syrup, drained and coarsely grated
3
piece
Stem Ginger Balls
For the sauce, drained and sliced into matchsticks
Vegetables
1.5
piece
Long Red Chillies
Seeds removed, finely chopped

Method

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