Ginger cake.
Ingredients:
85g butter.
85g golden syrup.
85g caster sugar or honey.
170g self-raising flour.
1 level teaspoon ground mixed spice.
2 level teaspoons ground ginger.
Half teaspoon bicarbonate of soda.
1 large egg, beaten.
110g warm water.
1 tablespoon lemon juice.
Oil or butter to grease loaf tin.
Method:
Gently melt the butter, syrup and sugar in a saucepan until the sugar is dissolved.
Sieve all the dry ingredients together and then fold in the butter mix.
Stir in the egg, water and lemon juice to produce a smooth batter.
Pour the runny mix into greased loaf tin and cook in pre-heated oven 180C, gas 4 for 40-45 minutes.
My Tips:
If lining the base of the tin with parchment paper, butter the base first and then the paper.
A 2lb tin is about the right size.
A probe thermometer should come out clean when the cake has reached over 90C.
Small pieces of crystallised ginger can be stirred into the mix.