Sticky Ginger Cake

A moreish, sticky ginger cake - just like granny used to make. Serve with Blandford Fly for accompaniment. Serves 4

Method:

Heat the oven to 170ºC / Gas mark 3. Grease a 25cm oblong tin with butter, taking care to reach all the corners.

Warm the syrup, treacle, sugar, butter and spice in a large saucepan until melted, do not allow to boil.

Stir in flour, bicarbonate of soda, milk and eggs and beat until smooth. Bake for 1 hour until set. Cool in its tin for 20 mins then cut in to squares and turn out carefully.

Ingredients:

200g golden syrup
60g black treacle
50g sugar
30g butter
4 tsp ground ginger
1 tsp mixed spice
170g plain flour
1tsp bicarbonate of soda
90ml milk
2 eggs beaten

Recipe provided by:
Long Crichel Bakery
Long Crichel, Wimborne,
Dorset, BH21 5JU

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