Ingredients - to fill an 8 inch (20cm) round cake tin (not loose bottomed)
|8oz (225g) self-raising flour||4oz (115g) dark muscovado sugar|
|1 tsp bicarbonate of soda||4oz (115g) black treacle|
|1 tbsp ground ginger||4oz (115g) golden syrup|
|1 tsp ground cinnamon||9fl oz (250ml) whole milk|
|1 tsp ground mixed spice||3oz (85g) drained stem ginger, finely grated|
|4oz (115g) butter, cut into cubes||large egg|
- Heat oven to 180°C/I6O°C fan/gas 4. Butter and line the cake tin with greaseproof paper or baking parchment
- Put the flour, bicarbonate of soda and all of the spices into a large mixing bowl. Add the butter and rub into the flour with fingertips until the mix resembles fine breadcrumbs.
- Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mix to just below boiling point
- Add the stem ginger to the flour mix, then pour in the treacle mix, stirring as you go with a wooden spoon.
- Break in the egg and beat until all the mix is combined and it resembles a thick pancake batter. Pour into the prepared tin and bake for approx 1 hr, until a skewer pushed into the centre of the cake comes out fairly clean.
If serving as a cake, allow to cool completely before removing from the tin. If using as a dessert, allow to cool slightly and remove carefully from the tin. This cake keeps well for up to two weeks in an airtight (Official Taster proof) container. Alternatively you can make it well in advance and freeze it.