A great recipe for ginger cake lovers. This one is sticky and keeps really well, staying moist. It’s yummy as it is but would also work well with a zingy lime icing- sieve 175g icing sugar and mix it until thick and spreadable with the zest of a lime and 2 tablespoons of lime juice. Spread this over the ginger cake and leave to set before cutting.
Makes about 20 squares
100g ginger syrup from the jar of stem ginger
100g golden syrup
200g black treacle
125g soft, dark brown sugar
4 pieces of stem ginger, finely chopped. Or if you prefer a hotter ginger flavour: 2 teaspoons finely grated ginger
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
250ml whole milk
2 eggs, beaten to mix
300g plain flour
1. Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with baking parchment.
2. In a saucepan, melt the butter over a low heat along with the sugar, syrup, treacle and ground gingers, cinnamon and nutmeg.
3. Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.
4. Measure the flour into a bowl and add in the chopped stem/fresh ginger. Pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter as this is what makes it sticky later.
5. Pour it into the prepared tin and bake for 45 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
6. Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it. Dust with icing sugar or make the lime icing to go on the top.