Desserts
British
BritishGinger Cake
A sticky, warming spiced loaf, three ways. Basic is a simple golden syrup sponge; Better adds black treacle and fresh ginger; Ultimate is a sticky stem-ginger cake with a lemon drizzle and candied ginger top.
Vegetarian
Better version
Darker, stickier loaf with black treacle and grated fresh ginger.
Per serving£0.61
Total cost£4.90
Time1 hr 10 min
Ingredients for 8
- 100 g unsalted butter
- 75 g golden syrup
- 75 g black treacle
- 90 g dark brown sugar
- 200 g plain flour
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 15 g fresh ginger , grated
- 1 egg
- 150 ml whole milk
Method
- Heat oven to 160C and line a 900g loaf tin.
- Melt the butter, syrup, treacle and sugar together, then cool slightly.
- Stir in the flour, ground ginger and bicarbonate, then the grated fresh ginger.
- Beat in the egg and milk to a loose batter.
- Pour into the tin and bake 45-50 minutes until risen and dark.
- Cool fully; the loaf improves wrapped overnight.
Equipment
The three ways, side by side
Budget
Easy melt-and-mix loaf with golden syrup and ground ginger.
Better
Darker, stickier loaf with black treacle and grated fresh ginger.
Ultimate
Sticky stem-ginger cake with three gingers, a lemon drizzle and candied ginger top.
