Sweet and Spicy Treacle Ginger Cake

Step 1/ 7

• 28⅛ g dark brown sugar
• 28⅛ g golden syrup
• 28⅛ g molasses (treacle)
• 28⅛ g salted butter or margarine

• pot

Melt sugar, butter, treacle and syrup in a pan

Step 2/ 7

• 56¼ g Self-raising Flour
• ¼ tsp ground ginger
• ¼ tsp Mixed spice (or just cinnamon would do)

• bowl

Mix flour, ginger, mixed spice in a bowl

Step 3/ 7

• ¼ eggs
• 37½ ml milk (semi-skimmed or whole milk)

• fork
• bowl

Gently whisk the eggs with the milk.

Step 4/ 7

• wooden spoon

Add the milk and eggs mixture and melted butter mixture to the bowl containing dry flour mix.

Step 5/ 7

• baking tin

Pour into greased baking tray/loaf tin (30 x 23 x 4cm) lined with grease proof paper.

Step 6/ 7

• oven

Place in the top shelf of your oven set to 160°C/325°F/Gas Mark 3 for ~50 minutes or until risen and golden. I like to cook it to the point that it’s still gooey inside.

Step 7/ 7

Allow to cool in baking tray slightly and then place on a cooling rack. You should be able to cut it into 16 generous slices.

Enjoy your meal!