Enjoy a slice of sticky ginger cake with a cup of afternoon tea or take along to a coffee morning – it’s always a crowd-pleaser
Prep:15 mins
Serves 10 – 12
200g butter, plus extra for the tin100g honey100g black treacle2 balls of stem ginger from a jar, chopped, plus 2 tbsp syrup225ml milk275g self-raising flour1 tsp bicarbonate of soda1 tsp ground cinnamon1 tsp freshly grated nutmeg1 tbsp ground ginger1 egg
STEP 1Heat the oven to 180C/160C fan/gas 4. Butter and line a 2-litre loaf tin. Put the butter, honey, treacle, chopped stem ginger and ginger syrup in a small pan over a low heat until the butter has melted. Set aside to cool for a few minutes, then pour in the milk and leave to cool for around 15 mins.STEP 2Sift the flour, bicarb and spices into a large bowl, then pour in the milk mixture, stirring to combine. Beat in the egg, then tip the mixture into the prepared tin. Bake in the oven for 1 hr, or until the cake is cooked through and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 mins, then turn out to cool completely on a wire rack.
