Ingredients
250g self-raising flour
2 level tsp ground ginger
1/2 tsp ground cinnamon
1 level tsp bicarbonate of soda
a pinch of salt
200g golden syrup
2 tbsp syrup from the ginger jar
125g butter
3 lumps of stem ginger in syrup (about 55g)
2 heaped tbsp sultanas
125g dark muscavado sugar
2 large eggs
240ml milk
Method
You will need a square cake tin measuring approximately 20-22cm, lined on the bottom with baking or greaseproof paper
- Set the oven at 180°C/gas mark
- Sieve the flour with the ginger, cinnamon, bicarbonate of soda and the salt.
- Put the golden and ginger syrups and the butter into a small saucepan, and warm over a low heat.
- Dice the ginger finely then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking to the bottom.
- Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk.
- Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon.
- Mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.
- Scoop the mixture into the non-stick or lined cake tin and bake for 35-40 minutes, or until a skewer, inserted into the centre of the cake, comes out clean.
- Unless you are serving it warm, leave the cake in its tin to cool, then tip out on to a sheet of greaseproof paper.
- Wrap it up again in foil and leave to mature for a day or two before eating.