Two way Sticky Ginger Dessert

This recipe is quite versatile, it can be either a cake that gets tastier and stickier the longer it stays in the tin or it can be a hot pudding served with lashings of custard. This is a very simple recipe, quick to knock together and totally irresistible.

100g sugar
90g butter or marg
2tbsp Golden Syrup
1heaped tsp ground ginger
1tsp ground cinnamon
1tsp Baking powder
130g SR Flour
125ml Milk (or enough to make a thick batter.

If making a loaf it is nice to add a topping
75g  Icing Sugar
1tbsp Hot Water
1 scant tbsp Golden Syrup

Preheat oven to 160c.

In your mixer blend all the ingredients then pour into a prepared loaf tin or a pudding basin.

Bake in the centre of the oven for approx 1 hour or until a skewer comes out clean. Allow to cool for 10 mins before turning out onto a cooling rack.

If you have made the loaf while it is cooling combine all the topping ingredients and mix until smooth. Drizzle over the top of the loaf while still warm.  When completely cooled store in an airtight tin or container. This loaf tastes even better the next day or after.

It should look like the loaf below, although that isn’t my picture, just one I have taken from the internet.

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