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    Ginger cake

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    Ginger cake

    This sticky ginger bread will taste even better if you can cook it a few days – or up to a week – in advance, then store in an airtight container.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes to 40 minutes

    Serves: 16


    • 100g light muscovado sugar
    • 100g butter, cut into cubes
    • 150g Tate and Lyle Black Treacle
    • 150g Tate and Lyle Golden Syrup
    • 250g plain flour
    • 2 tsp ground ginger
    • 1 tsp mixed spice
    • 1 tsp bicarbonate of soda
    • 2 Columbian Blacktail eggs, beaten
    • 150g Cooks’ Ingredients Crystallised Stem Ginger, sliced


    1. Preheat the oven to 170°C, gas mark 3. Grease and line the sides and base of a 20cm square cake tin with baking parchment.
    2. Melt together the sugar, butter, treacle and syrup in a pan over a gentle heat. Once combined, remove from the heat. Meanwhile, sieve the flour with the ginger, mixed spice and bicarbonate of soda into a large mixing bowl. Make a well in the centre and gradually stir in the warm syrup mixture until well combined and smooth. Beat in the eggs and pour the mixture into the prepared cake tin. Bake in the preheated oven for 35-40 minutes, until just firm to the touch. Remove from the oven and scatter with the sliced stem ginger, then leave to cool completely in the tin. (It will sink in the middle as it cools. If some of the ginger slips off, serve separately with each slice.)
    3. Remove from the tin and cut into pieces. Store in an airtight tin for 1-2 days (or up to a week, if you can wait that long!) before serving.

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