Bake our sticky ginger cake in a bundt tin for the wow factor. Spiced with stem ginger and decorated with white chocolate icing, it’s a real crowd pleaser
Prep:20 mins
Serves 10-12
220g unsalted butter, softened365g self-raising flour200g muscovado sugar50g black treacle150g golden syrup2 large eggs, lightly beaten300ml milk2 balls stem ginger in syrup, finely chopped, plus 50ml of the syrup1 tsp fine sea salt3 tsp ground ginger½ tsp cinnamon½ tsp bicarbonate of sodasmall handful of crystallised ginger pieces, chopped, to decorate
STEP 1Heat the oven to 180C/160C fan/gas 4. Melt 1 tbsp butter in a small pan, then stir in ½ tbsp flour to create a wet paste. Brush it over the inside of a 9-inch bundt tin. Put the remaining butter, sugar, treacle and golden syrup in a pan set over a medium heat and stir until everything has melted together. Leave to cool a little.STEP 2Pour the mixture into a large bowl and whisk in the eggs and milk. Fold in the stem ginger, remaining flour, salt, ground ginger, cinnamon and bicarb. Tip into the prepared tin and bake for 40-45 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.STEP 3To make the icing, whisk the milk, ginger syrup and icing sugar together. Melt the chocolate in a heatproof bowl in the microwave in 1-min bursts. Leave to cool a little, then whisk into the milk mixture. Spoon the icing over the cake, then decorate with the crystallised ginger pieces.
