This delicious cake is old-fashioned and so moreish. The cake is beautifully sticky and moist, but light in texture and not too dense. Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding.
The addition of the stem Ginger was John’s idea, hence it is optional
INGREDIENTS
225g self-raising flour
1 teaspoon bicarbonate of soda
2 tablespoons ground ginger
1 teaspoon mixed spice
100g butter, diced
100g black treacle
100g golden syrup
100g light muscovado sugar
3 pieces stem ginger (crystallised/ from a jar) – optional
1 egg, beaten
275ml full-fat milk
METHOD
Preheat the oven to 180°C
Measure the flour, bicarbonate, ginger and mixed spice into a large bowl.
Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little.
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Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter. Mince the stem ginger finely and stir into the mix.
Pour the batter into a Traybake tin lined with baking paper and bake for about 35 minutes or until dark golden and springy to the touch, or until a skewer inserted into the centre of the cake comes out clean.
Cut into 24 pieces to serve
Original Recipe Mary Berry BBC Good Food.
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