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    Toffee ginger cakes with fudgy icing

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      Toffee ginger cakes with fudgy icing

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    Toffee ginger cakes with fudgy icing

    Perfect as a gift for trick or treating, or to enjoy on Bonfire Night, these fairy cakes are topped with a rich fudge icing - they'll soon be gobbled up!

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Makes: 12 cakes

    Ingredients

    100g soft butter
    100g light brown soft sugar
    1 tsp ground ginger
    1 tsp vanilla extract
    25g golden syrup
    100g self raising flour, sifted
    2 Waitrose British Blacktail Free Range Medium Eggs, beaten

    For the fudgy icing

    25g butter
    50g light brown soft sugar
    2 tbsp single cream
    100g icing sugar, sifted

    To decorate 

    Waitrose Cooks’ Homebaking Fudge Chunks or crystallised stem ginger

    Method

    1. Preheat the oven to 200°C, gas mark 6. Place paper cake cases in a 12-hole bun tin. Beat the butter and sugar together with an electric whisk or wooden spoon for 2-3 minutes until pale and creamy. Beat in the ginger, vanilla and golden syrup until combined.
    2. Gradually add a little flour and some of the egg, beating well after each addition. Repeat until all the flour and egg has been added. Spoon into the paper cases and bake in the oven for 15-20 minutes until golden and well risen. Place on a wire rack to cool.
    3. Make the icing just before you are ready to ice the cakes. Melt the butter and brown sugar in a small saucepan. Bring to the boil, add the cream and simmer for 5 minutes. Remove from the heat and beat in the icing sugar until smooth. If the icing becomes too stiff, add a tablespoon of boiling water and beat again. Spread the icing over the cakes and decorate with chunks of fudge, or crystallised stem ginger.

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    Cook's tips

    The cooked cakes can be frozen un-iced (after point 2). When ready to ice, thaw them and follow on from point 3.
    The cakes will keep for up to 3-4 days in an airtight tin in a cool place.

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