Sticky Ginger Sponge

Sticky Ginger Sponge

Sticky Ginger Sponge Cake Recipe

Sticky Ginger Sponge Cake Recipe

Sticky Ginger Sponge

Recipe Type: Cakes & Baking

Cuisine: British

Author: Caroline Artiss

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4-6

I love a good sticky pudding in the colder months. This one I made using Rowse's dark special baking honey. It's great in cakes and the dark variety has a rich caramel taste. If you can't find it you can substitute the honey with golden syrup, treacle or molasses. 


• 250g Rowse Dark Baking Honey (golden syrup/ molasses / treacle)

• 1 tsp ground ginger

• 1 tbsp stem ginger pieces cut into small chunks


Cake Batter:

• 100g light brown soft sugar

• 100g soft unsalted butter

• 100g self raising flour

• 2 large eggs

• ½ tsp vanilla extract

Custard to serve


  1. Preheat oven 180c / gas 4 / 350f
  2. You will need a small cake tin or oven proof dish approx 6inch x 6inch
  3. Grease the baking dish or tin with butter
  4. Pour the honey into the bottom of the dish
  5. Sprinkle the ground ginger over the honey and the stem ginger chunks
  6. Make the sponge topping buy beating together the butter and sugar until light and fluffy
  7. Add the vanilla then eggs in one at a time, beating well in between
  8. Sift in the flour and beat everything together until smooth
  9. Dollop the cake mixture over the honey and smooth evenly around
  10. Pop into the oven for 30 minutes or until the cake has cooked through
  11. Serve hot with a good amount of custard. Perfect for those cold winter nights in.
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