Sticky gingerbread
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Oct 2012, p89)
Recipe type: Snack
Serves: 16
Ingredients
- CAKE
- 100G unsalted butter, plus extra for greasing
- 100ml single cream
- 100g dark soft brown sugar
- 100g golden syrup
- 100g treacle
- 2 large eggs
- 200g plain flour
- 1tsp baking powder
- 1½tbsp ground ginger
- 1tsp ground cinnamon
- 3 knobs stem ginger in syrup, 1½ finely chopped and 1½ roughly chopped
- GINGER GLAZE (OPTIONAL)
- 3 tbsp stem ginger syrup
- 3tbsp ginger wine
- 3tbsp caster sugar
- 1tbsp golden syrup
Instructions
- Preheat oven to 180C. Grease 21*21cm cake tin and line with baking parchment. To make cake, but butter, cream, sugar, syrup and treacle in saucepan and melt over gentle heat until sugar has dissolved.
- Pour mixture into bowl, allow to cool for 5mins, then beat in eggs one at a time. Fold in flour, baking powder and spices until have smooth batter, then stir through finely chopped stem ginger.
- Tip into cake tin and scatter over roughly chopped stem ginger. Bake 35-40mins, until skewer inserted into centre comes out clean.
- If making glaze, heat all ingredients in small saucepan with 4tbsp water, simmer for 5mins, until reduced and syrupy. Prick holes all over cake with skewer/fork, then pour over warm syrup.
- Allow cake to cool to room temp in tin set on wire rack, slicing into squares to serve.
Nutrition Information
Calories: 190 Fat: 7.5g Saturated fat: 4.5g Carbohydrates: 28g Sugar: 18g Salt: 0.2g Fibre: 0.5g Protein: 2.6g