MY WINTER COMPANION – GINGER SYRUP CAKE

DSCN4839This is a David Herbert recipe and believe me it is divine.

INGREDIENTS

60g unsalted butter

125ml golden syrup

1 and a 1/4 cups self-raising flour, sifted

1 heaped teaspoon dry ground ginger

1/2 teaspoon mixed spice

110g caster sugar

pinch of salt

125ml milk

1 free-range egg, beaten

icing sugar, for dusting

GINGER SYRUP

1/2 cup caster sugar

125ml water

2 teaspoons grated fresh ginger

METHOD

1-Preheat the oven to 160C. and line a loaf tin with baking paper.

2- Melt the butter and golden syrup in a small pan  over a low heat; remove to cool.

3- Sift flour, ginger, mixed spice, sugar and salt into a large bowl.

4- Add milk and egg; mix until smooth using a whisk.

5- Gradually add the butter mixture and stir.

6- Pour the batter into the loaf tin and bake for 50 to 55 minutes, or until risen and firm to touch.

7- Combine the syrup ingredient in a small saucepan, boil, stir, reduce heat, simmer for 5 minutes.

8- Remove the cake from the tin and remove the baking paper.  Pierce the cake with a skewer and spoon over the hot syrup.

8- Dust with icing sugar once the cake is cool.

9- Serve with a spoon of heavy cream on the side.

TIPS

– This cake is delicious so make two.  When I make it at home it is all eaten in less than a day.

DSCN4707DSCN4784

 

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