Syrup and Ginger Sponge
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
1
- Ingredients
- 1 cup butter
- 1 cup light brown sugar
- ¾ cup Golden syrup
- ¾ cup black Molasses (molasses)
- 4 cups self-rising flour
- 4 tsps ground ginger
- ½ tsp ground cinnamon
- ¼ tsp grated Nutmeg
- 2 Tbsps stem ginger (from a jar), chopped
- ½ cup Golden raisins
- 2 eggs (beaten)
- 1.333 cups milk
- To decorate
- chopped stem ginger
- To serve
- toffee sauce
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 25cm|10" deep round cake tin and line the base with non-stick baking paper.
2.
Heat the butter, sugar, golden syrup and black treacle in a pan and heat gently until melted. Remove from the heat and leave to cool slightly.
3.
Put the flour, spices, stem ginger and sultanas into a large mixing bowl and mix gently. Pour the butter mixture into the flour. Add the eggs and milk and beat until well combined.
4.
Pour into the tin and level the surface. Bake for 40-50 minutes, until risen and golden-brown and a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
Sprinkle with chopped stem ginger. Serve with toffee sauce.
