Sticky Stem Ginger Cakes
- Preparation Time : 15 minutes
- Cook Time : 25 minutes
- Serves : 12
- Type : Dessert
Rich, sticky and spicy, these delicious ginger cakes are sure to treat anyone who likes a little heat with their sweet.
Made in our Loose-Based 20cm Square Baking Tin.
Ingredients
- a little butter for greasing
- 200g self-raising flour
- pinch of salt
- 1 1/2 tsp ground ginger
- 1 tsp ground mixed spice
- 150g dark or light muscovado sugar
- 100g butter
- 70g black treacle
- 30g golden syrup
- 40g Buderim Uncrystallised Naked Sweet Ginger thinly sliced
- 2 eggs
- 100ml milk
Top tip!
If you like, decorate the cakes with glacé icing made with 75g icing sugar mixed with a little water. Drizzle over the cakes and finish off with thin slices of uncrystallised ginger.
Method
-
Position an oven shelf towards the centre of the oven. Preheat the oven to 180°C/Gas 4. Lightly grease the compartments of the traybake tin with a little butter.
-
Sift the flour, salt and spices into a mixing bowl, then stir in the sugar.
-
Put the butter, treacle, syrup and uncrystallised ginger into a saucepan and heat gently until just melted, taking care that the mixture doesn’t get too hot. Pour into the dry ingredients. Beat together the eggs and milk, add to the mixture and stir until smooth.
-
Pour the mixture into the prepared tin. Bake for 25 minutes until risen and firm. Cool in the tin on a wire rack, then remove from the tin.
Related articles
Key Lime Bars
Perfect for picnics and just great at garden parties, these zesty little no-bake bars make for a wonderfully refreshing alfresco dessert, and they...
Mini Ginger Cakes
Made in 2 x the Lakeland 12 Hole Loose-Based Mini Sandwich Tin
Mini Chocolate Christmas Pudding Cakes
The classic fruit-packed Christmas pud isn’t for everyone, so if you want to serve something a little sweeter to please the chocolate lovers but...
Carrot Dinosaur Cake
Made in the Lakeland Silicone...