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Toffee ginger cakes with fudgy icing
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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!
Makes: 12 cakes
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
50g light brown soft sugar
2 tbsp single cream
100g icing sugar, sifted
Waitrose Cooks’ Homebaking Fudge Chunks or crystallised stem ginger
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.
Typical values per serving:
This recipe was first published in October 2008.