This Ginger and Marmalade Sponge recipe comes courtesy of a new cookbook published by Gracewell Healthcare. The collection of recipes have been put together with their elderly care home residents in mind and feature classic dishes (ones that my grandparents would have loved) such as Liver and Bacon, Beef Stew and Sole Veronique.
Gracewell, who run several care homes, champion the lives and health of the elderly people in their care and place great emphasis on home cooked nutritional meals to keep their residents, many of whom who have special dietary requirements, in the best health possible.
Gracewell asked me to preview the book and make a recipe from it so I choose this warming Ginger and Marmalade Sponge, which fits in well with marmalade week which starts on the 28th February. Everyone in the family loved this, especially my Dad who LOVES marmalade. Gracewell have their annual Taste of Gracewell event starting on the 5th March, where they open up their care homes (for example this one in Weymouth) for the public to come in and look around, try their food and pick up a free copy of the recipe book.
GINGER AND MARMALADE SPONGE
| Serves: 2 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |
- 85g Margarine
- 85g Caster Sugar
- 2 Eggs
- 85g Self Raising Flour
- 9g Chopped Stem Ginger
- 85g Marmalade
- Step 1: Preheat the oven to 160c and butter and line 2 large oven proof ramekins with parchment.
- Step 2: Beat together the margarine and sugar then stir in the eggs one at a time until combined. You can use a stand mixer if you wish instead of doing it by hand.
- Step 3: Fold in the flour and ginger until combined then pour into the oven proof dish.
- Step 4: Bake for 20-25 minutes then take out of the oven.
- Step 5: Warm the marmalade in a saucepan then pour over the sponge. Let it cool slightly before serving.