Great Granny’s Sticky Ginger Cake
There are a few recipes that are just handed down from generation to generation. I have quite a few thanks to my granny and her handwritten books of baking and cooking. As she is now 96 and blind, I cherish them deeply and run my hand over her beautiful handwriting – we just aren’t taught that style of penmanship anymore.
This deliciously sticky ginger cakes hits the spot on any rainy day, but is also a great one to take to a spring picnic with friends.
Ingredients:
225 SR Flour
2 tsp Ground Ginger
1 tsp Cinnamon
1 tsp bicarbonate of soda
100g unsalted butter
3 tbsp Golden syrup
100g Soft brown sugar
50g diced stem ginger
1-2tbsp Ginger syrup from the jar
2 eggs
200ml Milk
Method
Add the flour, spices, bicarbonate of soda and butter into a bowl and either blitz or using your hands rubbing together until you get a breadcrumb consistency. Next add the sugar, stem ginger, syrup and golden syrup into a saucepan and gently heat, stirring until the sugar has dissolved. Remove from the heat and allow to cool. Whisk up the eggs into the milk and add to the melted sugary mixture. Stir to combine and pour into the flour mix. Beat well until smooth. Pour into a square 20inch lined tin and bake at 180 for 40 mins – or until it just starts to come away from the edges.
Serve warm with some clotted cream and a drizzle of ginger syrup. This pud goes down well with a cheeky glass of desert wine if you are having a dinner party! Or pop into an air tight container and take to share with friends for a picnic