Grub and Grubs

Ginger Cake

  • 150g butter
  • 100g treacle
  • 200g golden syrup
  • 225g dark muscovado sugar
  • 3 eggs
  • 250ml milk
  • 300g plain flour
  • 2tsp bicarbonate of soda
  • 2tbsp ground ginger
  • 1/4 tsp cayenne pepper
  • 1tsp ground cloves
  • 1tsp ground cinnamon
  • 1tsp ground nutmeg
  • 1tsp ground allspice
  • 2tbsp crystallised ginger
  1. Heat the oven to 170c
  2. Line a brownie tray or 3 loaf tins with baking paper
  3. Add the butter, treacle and sugars to a heavy-bottomed pan and gently heat until everything has melted
  4. Mix in the eggs and milk
  5. Add the remaining ingredients and mix until well combined
  6. Pour into the tray/tins and bake for 1 hour
  7. Remove from the oven and let it cool in the tin for 30 minutes before cooling on a wire rack
  8. Can be eaten while warm, but it is best when covered and left overnight or for a day and it will start to get sticky