Baking ingredients
- 225 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 115 g butter – cubed
- 115 g dark muscovado sugar
- 115 g black treacle
- 115 g golden syrup
- 250 ml whole milk
- 85 g drained stem ginger – finely grated
- 1 egg
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Instructions
Baking Instructions:
Step 1
180°C/350°F/gas mark 4.
Step 2
Butter and line an 18cm round and 7cm deep cake tin with baking paper.
Step 3
Put the self-raising flour, bicarbonate of soda and the spices into a large mixing bowl. Add the butter and rub it into the mixture with your fingertips until the mixture resembles fine breadcrumbs.
Step 4
Put the muscovado sugar, black treacle, golden syrup and whole milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
Step 5
Add the stem ginger to the flour mixture then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and resembles a thick pancake batter.
Step 6
Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour, until a skewer pushed into the centre of the cake comes out fairly clean.
Step 7
Leave to cool completely in the tin before turning the cake out.