Ginger sponge fingers & white chocolate sauce
Ginger sponge fingers & white chocolate sauce
This wonderfully warming and moist ginger sponge is iced with sweet vanilla white chocolate with a dash of marc de champagne.
Prep Time
20
Cook Time
15
Ginger sponge fingers ingredients
- gluten-free self-raising flour : 200g
- golden caster sugar : 200g
- tps ginger powder : 1
- bicarbonate of soda : 1 tsp
- vegan margarine : 55g
- chia seed "egg" mixture : 60g
- golden syrup : 40ml
- warm water : 240ml
Ginger sponge fingers method
- Rub together the sugar, flour, butter, bicarbonate of soda and ginger.
- Slowly add the wet ingredients in to the dry to form a smooth batter.
- Bake in silicon finger moulds 160°C for 12 minutes.
- Remove from the oven and allow to cool slightly.
- Pop out of the moulds and serve warm.
White chocolate sauce ingredients
- Grandes Distilleries Peureux Marc de Champagne Goyard : 10ml
- Chocolat Madagascar vegan white chocolate : 100g
- water : 30ml
- Norohy vanilla paste : 4g
White chocolate sauce method
- In a pan boil together the water, vanilla, and Marc de Champagne.
- Remove from the heat and whisk in the white chocolate.
- Allow to cool and set up and serve with the warm sponge fingers.
Products from the recipe
Grandes distilleries peureux marc champenois goyard 60% - 1l
Regular price
£35.03
Sale price
£35.03
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£38.93
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Chocolat madagascar vegan white (35%) bar - 1kg
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£26.53
Sale price
£26.53
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