Sticky Ginger Cake.

This is for Bones, now she has discovered that she has an oven aboard!

Ingredients

8 oz (225g) Margarine

8 oz (225g) Soft Brown Sugar

8 oz (225g) Black Treacle OR Syrup

2 Eggs

Half a pint (280ml) of warm Milk

1 level desert spoon of Ground Ginger

2 level teaspoons of Bicarbonate of Soda

14 oz (225g) Self Raising Flour

Method

Gently melt margarine, syrup and sugar in a large saucepan, stirring until mixed together.

Gently stir in whisked eggs and the warm milk.

Add the dry ingredients, thoroughly mix together.

( Sometimes I use my whisk to get rid of any lumpy bits! )

Pour the mixture into 2 lined 1 lb loaf tins and bake at Gas 2 (Electric, 300F, 150C) for around 35 minutes.

Note: cooking time will vary all ovens are different.

I test mine by pressing them in the middle and if they are firm-ish and don’t squelch then they are ready.

Cool on a wire rack.

Nice with a cup of tea, or eaten as a pudding with custard, it is luvly jubly!

 

Metric measurements are approximate.