Makes: 20cm x 30cm
Preparation time: 15 minutes
Cooking time: 45 minutes
150g (5½oz) butter
150g (5½oz) dark muscovado sugar
150g (5½oz) golden syrup
150g (5½oz) black treacle
50g (1¾oz) crystallised ginger, finely chopped
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp all spice
250ml (10½fl oz) milk
2 large eggs, beaten
1 tsp bicarbonate of soda, dissolved in 2 tsp warm water
300g (10½oz) plain flour
1 Pre-heat the oven to 160°C/R3. Line a baking tin or 30cmx20cm ovenproof dish with non-stick baking parchment.
2 In a saucepan, slowly melt the butter, sugar, syrup, treacle, ginger – both ground and crystallised – ground cinnamon and allspice. Remove from the heat and add the milk, eggs and the bicarbonate of soda solution.
3 In a large mixing bowl, sift in the flour and then pour in the treacle mixture, beating until thoroughly mixed. The mixture will be like a thick batter.
4 Pour into the prepared baking tin or ovenproof dish and bake for 45 minutes until risen and firm on the top. Don’t overcook the cake as it is better slightly sticky, and it does continue cooking as it cools.
5 Cool on a wire rack. Once cold, remove from the tin and cut into squares.