Sticky Ginger Cake Recipe

  • Time: 50 minutes
  • Makes 1 medium sized cake

Ingredients:

  • 100g butter
  • 200g dark muscovado sugar
  • 125g golden syrup
  • 100g Duerr's Chunky Ginger Preserve
  • 1/2 tsp bicarbonate of soda
  • 200g self raising flour
  • 1/2 tsp mixed spice
  • 2 tsp ground ginger
  • 2 eggs
  • 75ml milk

For the icing

  • 1 tbs Duerr's Chunky Ginger Preserve
  • 1/2 lemon, juice only
  • 3 tbs icing sugar, sifted

Method:

  1. Pre-heat the oven to 180C/160C fan/Gas 4.
  2. Line a 20cm diameter round tin with non-stick paper.
  3. Melt the butter, sugar and syrup over a low heat until the sugar has dissolved. Add theGinger Preserve, stir until melted then remove from the heat and stir in the bicarb of soda.
  4. Weigh the flour into a bowl and add the mixed spice and ground ginger. Beat the eggs with the milk, tip into the flour then pour in the melted butter mixture.
  5. Mix well with a whisk until a thick batter consistency. Pour the mixture into the tin and bake for 35-40 minutes (a skewer comes out clean if the cake is ready). Set aside to cool.
  6. Make the icing by gently warming the Ginger Preserve then stirring in the lemon juice and icing sugar. Drizzle over the top of the cake.

Gingerly Sip Recipe

Ingredients:

  • 100ml Eisberg Sauvignon Blanc
  • 1/2 lemon
  • 1tsp of sugar
  • Cubed ice
  • Ginger ale

To garnish:

  • Twist of orange
  • Cinnamon stick

Method:

  1. Pour 100ml of alcohol-free Sauvignon Blanc into a short glass.
  2. Add the juice of 1/2 a lemon, 1 tsp of sugar and lots of cubed ice.
  3. Garnish with a twist of orange and a cinnamon stick to stir with.

Tagged in