Last week on their second season of “Mums Know Best” they did a yummy looking ginger sponge cake that I was just dying to try. And what a better day than this to try a warm, soulful, scrummy dessert to have with a cup of coffee? It’s a gloomy, misty old day with a fog that still hasn’t lifted even now at 4 in the afternoon.
Now for the recipe. The original can be found on the BBC website however I did doctor mine a tiny bit!
- 200g/7oz self-raising flour
- 200g/7oz sugar
- 1 tsp ground ginger
- 1/2 tsp ground cloves (my addition! I’m addicted to cloves… I even put it on my oatmeal!)
- 1 tsp bicarbonate of soda
- 55g/2oz margarine, plus extra for greasing
- 1 free-range egg, beaten
- 2 tbsp golden syrup
- 240ml/9fl oz hot water
- Preheat the oven to 180C/350FGas 4. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.
- Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.
- Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares.
Oh man… my co-workers are going to love me tomorrow!
PS – I may have been listening to The Backstreet Boys’ Greatest Hits album while making this. I might not have. You’ll never know!