Sticky Ginger Christmas


Wake up, wake up, it’s a beautifully chilly Winter Saturday morning and you need something warm inside your belly. It’s Christmas, and I live in England, where it’s cold quite a large proportion of the time. One of the joys I can fully enjoy – a right even – is that I can eat cake, cake that is made from mostly treacle and ginger, and not feel bad about it. Woohoo! And that is exactly what i’m going to be writing about today, ginger and treacle cake. It’s dark, it’s dense, it’s wonderfully gingery and incredibly satisfying. If you want something for a cold winter evening, with a big dollop of whipped cream and a cup of tea, I can say with relative confidence you have found the right recipe here!


Sticky Treacle and Ginger Cake

225 g Self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons ground mixed spice
110g unsalted butter, diced and still quite cold
115g black treacle
115g golden syrup
115g dark brown Muscovado sugar
275ml whole milk
1 medium egg, beaten

– Heat the oven to 180C/160C fan and line a medium sized, square tin.
– Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a separate bowl and just leave it on a side somewhere to hand.
– Add the butter in cubes into the flour and spice mixture, and rub it in, like you’re making a crumble, until it’s all fine breadcrumbs.
– The easiest way to measure treacle, is to get a small bowl, grease the inside of the bowl with a little butter or oil, and put it on top of your kitchen scales. Pour the treacle and golden syrup into it and then pour it into a small saucepan. Warm it up a little bit on the hob to make it runny, and then leave it aside until you need it in a minute.
– Put the sugar and milk into a different pan, and warm it until all the sugar’s dissolved. While it’s luke warm, mix it into the flour mixture, add the treacle and syrup, then the egg and mix it all into the batter.
– On the whole, it’s quite runny, so don’t worry, if you have a few lumps, get your whisk out and whisk it up pretty quickly. Try not to spend too much time between adding the liquid to the flour crumbs, or it’ll end up flat as a pancake in the end. The reaction acts straight as the liquid is added to the raising agent (bicarbonate of soda), so get it in pretty sharpish!
– Pour it into the tin and bake for 40-45. minutes.


And you are done and dusted. Leave it to mature in an airtight tin overnight, or, even better, a few days. Then, eat to your heart’s content with a lovely brew of Clippers organic everyday tea and a big dollop of whipped cream! Yum yum yum, a definite staple in my house over the holidays!

Peace
JR

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