sticky ginger cake

  • cake

  • 200g/7oz self-raising flour
    200g/7oz sugar
    1 tsp ground ginger
    1 tsp bicarbonate of soda
    55g/2oz butter
    1 egg, beaten
    2 tbsp golden syrup
    240ml/9fl oz hot water

Preheat the oven to 180C/350FGas 4. Line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.

Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. I also add some chopped up crystallised ginger.

Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin

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