Ginger Sponge Pudding with Panasonic and The Ideas Kitchen #AD

15 Jul 2017

I'm constantly on the lookout for inspiration for my next baking project and it can strike at any moment. Maybe a flavour will take my fancy or a certain colour or perhaps a classic cake will be begging for me to put my own twist on it, but one thing that never really grabs me is microwave cakes. For some reason, I just can't seem to get them right and they always turn out rubbery or dry, much to my dismay! So when Panasonic and The Ideas Kitchen got in contact with me and asked if I'd like to try out their Ginger Sponge Pudding recipe in a microwave oven, I'll admit that I was a little unsure of how it would turn out for me at first, but I was more than pleasantly surprised with the final result!

Before I could gather all my ingredients together and get going on the puddings, I had a sudden realisation that I don't actually have a microwave oven. I could've just popped them into the microwave and hoped for the best, or stuck them in my regular oven, but I wanted the full experience! Luckily for me, my mum has a microwave oven that she was more than happy for me to use. Plus, she'd never actually used the oven setting on it, so it was a day of learning for us both! I don't know what I was expecting, but I was so pleased to be able to look through the glass door and see my cakes rising beautifully. I really had no idea that there was so much that could be done with a microwave oven, and Panasonic have actually teamed up with renowned chef, Tom Kitchin, to show you how their Combination Microwaves can do much more than reheat last night's dinner. Seriously, you can do an entire three-course dinner in there - starter, main and, of course, dessert!
Ginger is one of my all time favourite flavours and it's one that I usually associate with the autumn because of it's warmth, but I'm definitely not opposed to using it at other times of the year. I feel like it just gives such a gorgeous depth to cakes, especially when mixed with other warm spices. You can imagine how pleased I was when I saw that the Ginger Sponge Pudding recipe also included cinnamon and mixed spice! These little guys really are ideal for the cooler months, so I can see myself coming back to this recipe time and time again. Not only are these cakes packed full of warm spice, but they also contain golden syrup and black treacle, which makes them super moist and sweet. Seriously, if you love a slightly sticky sponge, this is definitely the recipe for you. I served mine up with my fave fave fave homemade vanilla custard (see the recipe below). The Ideas Kitchen recipe suggests orange custard, which I imagine would be a gorgeous pairing, but I just bloomin' love vanilla!

If I haven't tantalised your tastebuds enough, just take a little look at this video!

For the custard, you will need:
2 large eggs
1 egg yolk
2-3 heaped teaspoons cornflour
40g caster sugar
1 vanilla pod or 1-2 teaspoon vanilla extract
300ml full-fat or semi-skimmed milk
300ml double cream

  1. Measure out your eggs, the yolk, cornflour, and sugar into a bowl, and whisk to combine. Here, you can also add in your vanilla extract, or if you're using a pod, scrape the seeds in and mix. Set the empty pod to one side.
  2. In a jug, measure out your milk and cream. Add in your pod, if using. Pop the jug into the microwave and heat for about 2 minutes. Once heated, pour it on to the egg mixture, whisking immediately until smooth and combined. Be careful not to scramble your eggs here! If you used your pod in the milk, pop it into the egg mixture too.
  3. Heat this mixture in the microwave in 30 second increments, whisking between each period. Do this until, the custard starts to thicken to your liking, bearing in mind that it will thicken up as it cools down too.
  4. Remove from the microwave and pour into a clean jug. Leave it to one side to cool, covering the top with cling film, pushing it down so that it lays flat and touches the top of the custard. This prevents a skin forming!
For 4 sponge puddings, you will need:
90g self-raising flour
1 teaspoon ginger
1 teaspoon bicarbonate of soda
Quarter teaspoon of cinnamon
Quarter teaspoon mixed spice
45g unsalted butter
52g black treacle
40g golden syrup
110ml milk
45g demerara sugar
1 egg

  1. In a large bowl, mix together the flour, ginger, bicarbonate of soda, cinnamon and mixed spice in a bowl, then mix in the butter until breadcrumbs form. You could do this with a hand mixer, wooden spoon or even your hands!
  2. In a small bowl, gently warm the treacle and syrup at a medium temperature in the microwave for around a minute.
  3. In a separate bowl, warm the milk and sugar at a medium temperature in the microwave for around a minute.
  4. Preheat your microwave oven to 160c, following your manufacturer's instructions. If you'd rather use a normal oven, you can preheat that instead! Grease your pudding basins and line the bottoms with a circle of greaseproof paper.
  5. Mix the warmed milk-sugar mixture into the dry ingredients, followed by the warmed treacle-syrup mixture and then the egg. Be sure to mix well.
  6. Divide the mixture evenly between your tins, then place into the microwave or oven and bake for 15 minutes. Once baked, leave them in the tins for a minute to cool, then turn them out. Serve up warm with a good splash of custard!

Can you believe that these were made in a microwave? I think they would've risen a bit better if I'd used smaller pudding basins (but I just love big cakes, what can I say?) and knew what I was doing with my mum's microwave oven - they ended up sitting on the side for a bit whilst I scoured the handbook. But seriously, don't be put off by my stumpy puds because they were bloomin' lovely! The crumb was gorgeous and soft, but also slightly gooey. Plus, with that mixture of ginger, cinnamon and all spice, this was a real winner. Each of mine were snapped up by various family members almost instantly and every one of them said how delicious they were. They were floored when I said that I made them in the microwave!

While I'm definitely not an expert at microwave cakes, the microwave oven definitely produced better results than I could ever imagine, so if you're interested in purchasing one, take a look at the range on Panasonic's site. Not only could you make these scrumptious puddings, but also stellar starters and marvellous mains - it's just a no brainer!

I will definitely be making these sponges again and I would implore you all to try them out.

This post was sponsored by Panasonic and The Ideas Kitchen. All thoughts and opinions are my own.

Whould you like to comment?

  1. Looks very delicious, & even though I'm not a cook, it seems fairly straight forward to make! Might give it a go... :)

    1. They're super easy to make, so you should definitely go for it! x

  2. I love gingerbread and ginger pudding. Would love to try these. :)