Jean toynbee's ginger cake

Yield: 1 Servings

Measure Ingredient
8 ounces Self-raising flour
4 ounces Soft brown sugar
½ teaspoon Bicarbonate of soda
1 Dessertspoon ground ginger
½ teaspoon Ground cinnamon
¼ pint Milk
4 ounces Butter
4 tablespoons Black treacle
2 Eggs

Mix the dry ingredients and pass through a sieve into a pudding basin. In a saucepan, heat the butter, milk and treacle until melted and combined. Beat the eggs into the dry ingredients until thoroughly mixed and smooth, then beat in the treacle mixture. Use a food processor if you like.

Pour into a greased 20cm/8in round deep cake tin and bake in a preheated oven at 170 - 180C / 325 - 350 F / Gas 3 - 4 for about 45 minutes, or until the top springs back when pressed.

Cool in the tin and place in an airtight tin for a couple of days to encourage moisture. Or serve hot as a pudding with mounds of clotted cream and stem ginger in syrup.

Posted to MC-Recipe Digest V1 #973 by "SUSAN McKNIGHT." <susan@...> on Dec 28, 1997

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