Ginger Cake

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Step 1

Grease and line an 8 inch tin. Pre-heat the oven to 170°C/Gas 3. Put the butter, sugar, syrup and treacle into a saucepan and heat until melted.

Step 2

Mix the eggs and milk together. Sift the dry ingredients together. Add the dry mixture to the saucepan of melted ingredients, then add the egg mixture and beat until you have a smooth batter. (I used a wooden spoon for this.) Lastly add the stem ginger and beat well.

Step 3

Pour into tin and cook for 45 minutes or until a skewer comes out clean. Cool in the tin for 10 mins then pop onto a wire rack. When completely cool, sift icing sugar over the top.

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