Rhubarb & Ginger Syrup Sponge

image (2)


Serves 8 People

  • Sponge
  • 175g Organic Spelt flour
  • 2 Tsp Baking Powder
  • 1 Tsp Organic Ground Ginger
  • 125g Organic Unsalted Butter
  • 150g Organic Raw Cane Sugar
  • 3 Organic Free Range Eggs
  • Syrup
  • 175g Organic Rhubarb – Peeled and Diced
  • 2 Tsp Organic Ground Ginger
  • 125g Organic Dark Muscovado Sugar
  • 50 ml Water
  • 2 Tbsp Organic Black Treacle


  1. Place all the Syrup ingredients into a saucepan and place on a low heat until the Rhubarb becomes soft and the liquor has reduced to a syrup consistency. Take off the heat and allow to cool image (6)
  2. While the syrup is cooling, cream the butter and sugar until pale and fluffy, add the eggs one at a time and mix until fully incorporated untitled (2)
  3. Mix the Baking Powder and Ground Ginger into the flour and add a third at a time to the mixture making sure you slowly fold the flour to ensure you don’t knock too much air out cake mix
  4. Butter 8 small dishes and line the bottom with greaseproof paper, place 1/2 tablespoon of the rhubarb syrup into the bottom of each dish, add the remaining syrup mixture to the sponge mix and gently place sponge mix into the dishes image (4)
  5. Bake on Gas Mark 4/180c for 40-45 minutes and serve warm with Homemade Custard image (1)