Comments on: Ginger Sponge

By: Holly

Holly — Wed, 26 May 2021 08:45:03 +0000

In reply to Claire Buckley. Hey Claire, thanks so much for getting in touch the individual Ginger Sponges sound great!

By: Claire Buckley

Claire Buckley — Tue, 25 May 2021 20:56:04 +0000

I made this using 4 little pudding basins from Morrison’s and they turned out brilliantly. Nice texture and they reheated well from frozen

By: Holly

Holly — Mon, 18 Jan 2021 12:10:53 +0000

In reply to Pam. Hey Pam, I'm sorry you've had a little trouble with the Ginger Sponge. When you beat the mixture you are incorporating air to make the overall texture lighter before putting it into the basin but over-mixing can have the opposite effect beat the mixture until it's combined and a paler colour. When microwaving loosely cover the basin with cling film and microwave for 3 minutes, depending on your microwave this may take less time so overcooking could result in a tough or rubbery texture. Hope that helps!

By: Holly

Holly — Mon, 18 Jan 2021 12:04:11 +0000

In reply to Marina. Hi Marina, A steamed sponge should have more of a dense and moist texture compared to a regular sponge cake. When you beat the mixture you are incorporating air to make the overall texture lighter before putting it into the basin. When microwaving loosely cover the basin with cling film and microwave for 3 minutes, depending on your microwave this may take less time so could result in a tough or rubbery texture. Hope that helps!

By: Holly

Holly — Mon, 18 Jan 2021 11:51:18 +0000

In reply to Karen. Hi Karen, a 1 pint pudding basin would work for this recipe. Hope that helps!

By: Marina

Marina — Sun, 17 Jan 2021 21:31:47 +0000

Mine was the same. And I’d seen the above comment. Are the quantities definitely right because this was the first recipe from you that’s gone hilariously wrong. It was like a science experiment. I’ve got all your books and this was the first failure