Ingredients
- 150 g butter
- 200 g golden syrup
- 200 g black treacle
- 125 g dark muscovado sugar
- 2 tsps finely grated ginger
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp bicarbonate of soda dissolved in 30ml (2 tbsps) of warm water
- 250 ml full fat milk
- 2 free range eggs beaten
- 300 g plain flour
Servings:
Instructions
- Preheat the oven to fan 160 and line a baking tray with baking parchment. You can either use one tray measuring approx 30 x 20 x 5cm like a brownie tin, or divide the mixture into smaller trays for instance if you are making them as gifts in the presentation boxes as above.
- In a saucepan, melt the butter, sugar, syrup, treacle, fresh and ground ginger, cinnamon and cloves, over a low heat until all melted together.
- Take off the heat, add the milk, eggs and dissolved bicarb of soda in the water.
- Put your flour into a separate bowl and pour in the liquid ingredients, beating until well mixed. It will be quite a liquid batter so don’t worry if it looks very runny compare to other cake mixes.
- Pour your mix into your prepared roasting trays and bake in the oven for about 45 minutes. Don’t overcook, the mix should be risen and firm on top but still a little spongy and a skewer shouldn’t be dry if pushed into the bake.
- Leave in the tin to cool on a wire rack. When cool, cut into small squares. Wrap loosely in baking parchment and store in an airtight cake tin to keep it fresh for up to 2 weeks.
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