I wish you could smell our house right now.
I’ve just baked the first of the season’s gingerbread and the house now smells of cake and spice and general yumminess.
Proper sticky, Yorkshire gingerbread this is. A dark, flavourful, almost chewy cake.
Roll on scratch ‘n’ sniff blogs 🙂
I can’t remember where I got the recipe from. I’d love to say it’s an old family recipe but as my mum once served sweet mince pies with gravy for Sunday lunch I can honestly say a love of baking is not something that previously ran in my family. And as I wrote it down probably about 20 years ago, I can’t even say it comes from Aunty Nigella.
Whatever. It’s very very good. It’s very very easy. It’s Christmas in a cake tin.
Preheat your oven to Gas 3/160C/325F.
Grease and line a 19cm square cake tin.
Beat together 125g softened butter, 125g dark muscovado sugar, 225g plain flour, 200g golden syrup, 4tsp ground ginger, 1 tsp bicarbonate of soda, 150ml milk and 1 large beaten egg. The batter should be well combined but still quite liquid.
(Preserved ginger -I’d love to come over all poetic about its amber hues but I’m afraid the term “calf nuts” springs more readily to mind! (Anyone else read Pioneer Woman?))
Pour into the prepared tin and bake for about 1hr 10mins until a skewer inserted in the centre of the cake comes out clean.
Let the cake cool for a little while then turn out of the tin and peel off the grease proof paper. Use the skewer to poke some small holes in the cake and then drizzle some golden syrup over the top. If you used preserved ginger then the syrup from the jar is a nice alternative to the golden syrup for drizzling.
Eat a large chunk of the cake, just to check the quality, and then wrap the rest in foil and leave to mature for a few days. The warmth of the ginger will really come through if it’s left to mature in this way, and the cake will get stickier and stickier and even more delicious.