A tasty ginger "cake" which goes equally well with a cup of tea or in a bowl with custard
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Cake


Dry Ingredients

  • 225 g self-raising flour
  • 2 tsp ground ginger
  • A pinch of salt

Wet and warm ingredients

  • 85 g butter or margarine
  • 60 g demerara sugar
  • Two or more good sized teaspoons of golden syrup optional

Wet and cold ingredients

  • 1 egg
  • 75 ml pint milk


Preparatory tasks

  • Preheat the oven to 160 C
  • Line a 9in x 9in baking tin with greaseproof paper
  • Measure and sift the flour into a mixing bowl
  • Add the ground ginger and salt with the flour


  • Melt the butter in a saucepan over a gentle heat
  • Add the sugar and stir until dissolved
  • Add the golden syrup if desired


  • Measure the milk into a jug
  • Crack the egg into the milk and briefly whisk together
  • Add the milk/egg mixture to the mixing bowl
  • Add the warm butter/sugar/syrup mix to the mixing bowl
  • Immediately whisk together until fully combined


  • Pour the mixture into the prepared baking tin
  • Allow it to settle for a couple of minutes
  • Bake on the middle shelf for 40-45 minutes
  • Remove from oven and leave to cool on a wire rack

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