• 16 Dec - 22 Dec, 2017
  • Mag The Weekly
  • Cookery


· 100g unsalted butter, softened

· 100g sugar syrup

· 100g black molasses syrup

· 100g soft light brown sugar

· 85g stem ginger, plus 35g of syrup

· 2 tsp ground ginger

· ½ tsp cinnamon

· 3 medium eggs

· 225g self raising flour, sieved

· 200ml semi-skimmed milk

· 1tsp bicarbonate of soda

· ½ tsp baking powder

· 75g icing sugar


Preheat the oven to 180°C. Grease and line a 20cm square tin with baking parchment. Place the butter, sugar syrup, molasses syrup, brown sugar, stem ginger, ground ginger and cinnamon into a pan. Gently heat until the sugar has dissolved. Beat the eggs and milk into the mixture then fold in the flour, bicarbonate of soda and baking powder. Pour the mixture into the prepared cake tin and bake for 35-40 minutes. Meanwhile, mix the ginger syrup with the icing sugar. Once the cake comes out of the oven, pierce all over with a skewer and pour over the ginger icing. Leave the cake to cool completely before serving.