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Ingredients
- 250 g self-raising flour
- 2 level tsp ground ginger
- 1 level tsp cinnamon
- 1 level tsp bicarbonate of soda
- pinch of salt
- 200 g golden syrup
- 4 lumps of stem ginger in syrup diced very finely
- 2 tbsp syrup from the stemmed ginger
- 125 g butter
- 50 g sultanas
- 100 g dark muscovado sugar
- 2 large eggs
- 200 ml whole milk.
Details
Servings 1
Preparation time 15mins
Cooking time 60mins
Adapted from racheleats.wordpress.com
Preparation
Step 1
Line a deep loaf tin with baking parchment and set the oven to 180°
Sift the flour, salt, bicarbonate of soda, ginger and cinnamon into a large bowl.
Over a low flame gently melt the golden syrup and butter in a small pan then add the stem ginger, sugar and ginger syrup and keeping stirring while you allow the mixture to bubble gently for a minute or two.
In another bowl beat the eggs and then add the milk, beat again.
Add the butter and syrup mixture to the flour and mix thoroughly with a large metal spoon, now add the milk and eggs and mix again. The mixture will look like a thick, sloppy batter.
Pour the mixture into the lined tin and bake for 40 to 45 mins or until a skewer inserted into the center comes out clean.
Leave the cake to cool in the tin and then carefully remove it and gently pull away the parchment.
Ideally you should wrap the loaf in a new layer parchment and then another of foil and leave it to mature for a few days.
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