KAREN’S STICKY GINGER CAKE

60g Butter

125g Golden Syrup

100g Plain Flour

25g Self Raising Flour

1 teaspoon (tsp) Bicarbonate of Soda

1 heaped tsp Ground Ginger (I use more as love ginger)

100g Castor Sugar Pinch of Salt

125ml Milk

1 Egg - beaten

I do DOUBLE this mixture and cook in a roasting tin which is approx 23cm x 33 cm.

1. Fan Oven 160°. Line a cake tin with greaseproof paper (don’t cook in loose bottom cake tin as mixture is quite runny). Single mixture tin 20.5 cm x 20.5 cm, 5 cm deep. Double mixture 23cm x 33 cm, &cm deep.

2. Melt butter and syrup in a pan.

3. Sieve all dry ingredients into a bowl.

4. Add egg and milk to dry ingredients and mix, no need to beat.

5. Gradually add the melted butter and syrup mixture and stir.

6. Pour mixture into lined tin.

7. Cook in middle of oven for approx 40 mins. 8. Leave it to cool in the tin once cooked.

Last time i made this i covered it in butter cream too which went down well. Lovely and sticky to eat as it is, or smothered in custard as a pudding. Enjoy. XX

Karens extra tips:

• Do NOT use loose bottom tin unless well lined as mixture will leak out.

• I am sure this recipe could be made gluten free by using the appropriate flour.

• You can probably add stem ginger instead of ground ginger.

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