Ginger cake

Name: Ginger cake
Total time: 55 min
Yield: Cuts into 16
Ingredients: 150g butter, plus extra for the tin; 200g golden syrup; 200g treacle; 100g light brown sugar; 2 balls stem ginger, finely grated plus 1 tbsp syrup; 1 tbsp ground ginger; 1 tsp ground cinnamon; 200ml milk; 2 large eggs; 300g self-raising flour

Preparation and cooking time
- Total time55 mins
- + Cooling
Easy
Cuts into 16

Ingredients

150g butter, plus extra for the tin
200g golden syrup
200g treacle
100g light brown sugar
2 balls stem ginger, finely grated plus 1 tbsp syrup
1 tbsp ground ginger
1 tsp ground cinnamon
200ml milk
2 large eggs
300g self-raising flour

Method

STEP 1
Butter and line a 20-23cm square cake tin. Heat the oven to 180C/fan 160C/gas 4.
STEP 2
Heat the butter, syrup, treacle and sugar in a large pan over a medium heat until the sugar dissolves and the butter has melted. Remove from the heat, leave to cool for a few minutes, then stir in the stem ginger and syrup, the spices and a pinch of salt. Stir in the milk and eggs. Sieve over the flour and briefly stir to combine, making sure there are no pockets of flour.
STEP 3
Scrape into the prepared tin (it will be quite a loose mixture) and cook for 40-50 mins, until a skewer inserted into the middle comes out clean. Cool in the tin before slicing into squares. Will keep for one week in an airtight container, or frozen for up to three months.