For a seriously sticky ginger treat, try this recipe for Sticky Ginger Cake. Best served with herbal tea and good company on a warn Sunday afternoon.
Ingredients:
225g plain flour
1 tsp mixed spice
3 tsp ground ginger
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2; tsp salt
285ml milk
1 egg
85g butter
85g black treacle
85g golden syrup
115g caster sugar
Method:
1. Pre-heat oven to 180 degrees Celsius. Lightly grease a loaf tin on small, round cake tray and line with baking paper to prevent the cake sticking.
2. Into a large mixing bowl, sift flour, spice, ginger, baking powder and bicarbonate of soda and salt.
3. Put the milk into a large jug and beat in the egg.
4. Place a pan over medium heat and stir together the butter, treacle golden syrup and sugar, until the butter has melted.
5. Pour the sugar mix into the dry ingredients, followed by the milk and egg mix. Beat with a wooden spoon until well mixed.
6. Pour the mixture into the loaf or cake tin and bake in the oven for 90 minutes or until the loaf has risen and feels firm to the touch.
7. Leave the cake in the tin until it is cool enough to handle and then turn it out on a wire rack to cool further.
Once cool, it is common to wrap the cake in greaseproof paper and foil then stored for a few days before eating. This will make the cake extra sticky and gingery.
