As our weather has suddenly gone cold again I thought I’d share this recipe I’ve cooked previously (lent means no new cakes at the moment – offering it up for the holy souls). This is so yummy; it’s worth having the weather frosty just to justify making it ☺️.
Ingredients and Method
225g each of butter, light muscavado sugar, black treacle, golden syrup, self raising flour, self raising
wholemeal flour (add 3 teaspoons of baking powder to ordinary wholemeal flour if you don’t have any), 4 level teaspoons of ground ginger, 2 eggs and 300ml of milk.
- Preheat oven to 160C/140C Fan/Gas3. Grease and line a deep pan measuring 30×23 cm, 12x9inches.
- Heat the butter, sugar, treacle and golden syrup in a pan gently til dissolved and allow to cool.
- Add the two types of flour and ground ginger to a large mixing bowl and stir together. Break the eggs into a separate bowl and add the milk then beat lightly. Add the egg mixture and syrup mixture to the flour bowl and blend thoroughly.
- Once mixed pour the ingredients into your prepared tin and level off by tilting the tin. Bake for 50 minutes until well risen, golden and springy to the touch.
- Leave to cool in the tin for a few minutes before turning out onto a wire rack to cool completely. When cold cut into squares of the desired size.
Worthy of the famous five – scrummy!