1916 Ginger Sponge

Gordon found this recipe online and baked it for our open day in July. It was a very popular and tasty cake! It is from a recipe book created by the archivists at the London School of Hygiene and Tropical Medicine using their Nutrition Collection which includes wartime recipes from the Ministry of Food. This particular recipe is almost local to us - it is from the Falkirk Herald!

  • 1/2 pound golden syrup
  • 2 oz butter
  • 1 egg
  • 1/2 oz ground ginger
  • 10 oz flour
  • 2 oz sugar
  • 2 tbsp milk
  • 1/2 tsp bicarbonate of soda
  1. Put the flour, ginger and sugar into a bowl

  2. In a saucepan, stir the milk, butter and syrup until dissolved, then stir in the dry ingredients

  3. Dissolve the soda in a little milk, add this and the well-beaten egg to the mixture. 

  4. Pour into a shallow tin lined with greased paper and bake for thirty or forty minutes in a slow oven at about 180 degree or gas 4

  5. Cut into finger when cold