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I mentioned on Facebook yesterday that I'd been doing loads of baking and I'd made this. I was asked if I'd post the recipe "somewhere", so here it is 
Ingredients:
125g (4oz) black treacle
125g (4oz) golden syrup
100g (4oz) unsalted butter (can use margarine or a combination of fat + lard)
225g (8oz) plain flour
1/4 (that's a quarter!) tsp bicarbonate of soda
1 tsp mixed spice
3 tsps ground ginger
100g (4oz) dark soft brown sugar
150mls (1/4 pint) milk
50g (2oz) stem ginger in syrup (chopped into small pieces)
Method:
Grease and line a 7" square cake tin (or use 2 1lb loaf tins like I did!)
Put the treacle, syrup and butter into a saucepan and melt together over a low heat. Sift the flour, bicarb and spices together into a large bowl. Stir in the sugar. Pour the melted butter, milk and treacle/syrup mixture into the flour and beat well till it's a thick pouring consistency. Stir in the chopped ginger pieces. Pour into the prepared tin (or tins) and bake for 1 - 1hour 15mins at 170oC (325oF, Gas 3) or until a skewer inserted comes out clean. Cool in the tin for about an hour then completely cool on a rack. Wrap in greaseproof paper and foil and store for a couple of days (if you can) before eating.
The cake is lovely and sticky, a bit like Jamaica Ginger Cake, but better!
Ingredients:
125g (4oz) black treacle
125g (4oz) golden syrup
100g (4oz) unsalted butter (can use margarine or a combination of fat + lard)
225g (8oz) plain flour
1/4 (that's a quarter!) tsp bicarbonate of soda
1 tsp mixed spice
3 tsps ground ginger
100g (4oz) dark soft brown sugar
150mls (1/4 pint) milk
50g (2oz) stem ginger in syrup (chopped into small pieces)
Method:
Grease and line a 7" square cake tin (or use 2 1lb loaf tins like I did!)
Put the treacle, syrup and butter into a saucepan and melt together over a low heat. Sift the flour, bicarb and spices together into a large bowl. Stir in the sugar. Pour the melted butter, milk and treacle/syrup mixture into the flour and beat well till it's a thick pouring consistency. Stir in the chopped ginger pieces. Pour into the prepared tin (or tins) and bake for 1 - 1hour 15mins at 170oC (325oF, Gas 3) or until a skewer inserted comes out clean. Cool in the tin for about an hour then completely cool on a rack. Wrap in greaseproof paper and foil and store for a couple of days (if you can) before eating.
The cake is lovely and sticky, a bit like Jamaica Ginger Cake, but better!
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