Description
Sticky, gingery, gooey and indulgent. This traditional British cake is easy to make and perfect for freezing.
Ingredients
- 100 grams Plain Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Ground Ginger
- ½ teaspoons Nutmeg
- 80 grams Oatmeal
- 175 grams Golden Syrup
- 50 grams Molasses
- 100 grams Unsalted Butter
- 100 grams Demerara Sugar
- 1 whole Egg, Beaten
- 2 teaspoons Milk
Preparation
Preheat oven to 160ºC (320ºF).
Sieve flour into a bowl. Add baking powder, ginger, nutmeg and oatmeal. Mix well.
In a small saucepan, add syrup, molasses, butter and brown sugar. Place over medium low heat until everything has melted together. Do not let it boil!
Add the syrup mixture to the bowl with the flour and combine well. Add beaten egg and milk until you have a pourable consistency.
Grease baking tray with butter and line with baking paper. Pour mixture in and place in the middle of the oven. Bake for 1 hour—it should feel firm but springy to the touch. Remove from the oven and cool.
If you can, wait 3 days before eating to allow the flavours to develop. Store in an airtight container for up to two weeks or portion and freeze wrapped in clingfilm and then foil.
Serve with a strong cup of “builders tea” and a scoop of ice cream if you like!
