Ingredients
- 125g golden syrup
- 125g treacle
- 125 dark brown sugar
- 125g butter, plus extra to grease the loaf tin
- 50ml water
- 100g stem ginger, diced
- ¾ tsp bicarbonate of soda, mixed with 50ml milk
- 250g plain flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground all spice
- 2 eggs, beaten
- Clotted cream, to serve on the side
- Preheat the oven to 170 degrees/gas 3 and line a 12cm X 24cm greased loaf tin with parchment paper.
- Place the golden syrup, treacle, brown sugar, butter, water and diced stem ginger in a saucepan and place on a low heat. You don’t need to bring it to the boil, just heat the mixture until the butter melts and the mix comes together with a stir. Then, stir in the bicarb and milk, remove the mix from the heat and allow it to cool slightly.
- In a large mixing bowl, add the flour and spices and stir to evenly combine. In a separate bowl, add the eggs and beat together with a whisk. Then, slowly add the wet mix into the eggs, whisking constantly, to combine.
- Next, add the wet mix and eggs into the flour and whisk lightly until the wet and dry ingredients have combined.
- Pour the mixture into the lined loaf tin, then tap the tin gently on the counter to get rid of air bubbles in the mix. Place in the oven and bake for approximately 75 minutes at 170 degrees/gas 3 until a skewer inserted into the centre comes out clean. It may need an extra five to 10 minutes if not done after 75 minutes.
- When ready, remove the cake from the tin and allow to cool to room temperature on a wire rack.
- Then, slice the cake and serve with some clotted cream on the side.
