A tasty ginger "cake" which goes equally well with a cup of tea or in a bowl with custard
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Dry Ingredients
  • 225g self-raising flour
  • 2 tsp ground ginger
  • A pinch of salt
Wet and warm ingredients
  • 85g butter (or margarine)
  • 60g demerara sugar
  • Two or more good sized teaspoons of golden syrup (optional)
Wet and cold ingredients
  • 1 egg
  • 75ml pint milk
Preparatory tasks
  1. Preheat the oven to 160 C
  2. Line a 9in x 9in baking tin with greaseproof paper
  3. Measure and sift the flour into a mixing bowl
  4. Add the ground ginger and salt with the flour
  1. Melt the butter in a saucepan over a gentle heat
  2. Add the sugar and stir until dissolved
  3. Add the golden syrup if desired
  1. Measure the milk into a jug
  2. Crack the egg into the milk and briefly whisk together
  3. Add the milk/egg mixture to the mixing bowl
  4. Add the warm butter/sugar/syrup mix to the mixing bowl
  5. Immediately whisk together until fully combined
  1. Pour the mixture into the prepared baking tin
  2. Allow it to settle for a couple of minutes
  3. Bake on the middle shelf for 40-45 minutes
  4. Remove from oven and leave to cool on a wire rack

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