Page 6 - eBook

Triple
Autumn Pleasures & Spice
Ginger

Cake

INGREDIENTS. MEDTHOD.
Butter and line a 23cm square baking tin. Heat oven to 160C/fan
250g butter 140C/gas 3. Put the butter, sugar and treacle into a saucepan and
250g dark brown heat gently for about 5 mins until the butter and sugar have
muscovado sugar melted. Stir in the milk. The mix should be just warm to touch; if
250g black treacle not, leave to cool a little longer, then beat in the eggs.
300 ml milk Mix the chopped ginger and dry ingredients together in a large
2 eggs bowl and make a well in the centre. Pour the melted mix into the
100g glace ginger from a jar, well, then gradually draw the dry ingredients into the wet with a
finely chopped wooden spoon, until you have a thick, smooth batter.
375 gr plain flour Pour the batter into the prepared tin, then bake for 1 hr until risen
2 tsp bicarbonate of soda and firm to the touch. Resist taking a peek beforehand; the cake
1 tsp allspice will sink if the oven temperature drops too quickly before it's
2 tsp ground ginger
cooked through. Poke a skewer into the centre to check that it's
cooked -it should come out clean. If not, give it 10 mins more and
For the icing:
3 tbsp ginger syrup from the check again. Leave the cake to cool in the tin. Once completely
jar cool, turn out of the tin ready for icing, or wrap well in cling film and
5 tbsp icing sugar keep in a cool, dry place for up to a week.
To make the icing, sift the icing sugar into a bowl and add the
gingery syrup. Beat well until you have a smooth, runny icing. Once
the cake has cooled, drizzle with icing and cut into squares. If you're
planning to let the cake mature for a while, make the icing on the
day you want to cut it.

EXTRA REBATE THIS MONTH AT BOOTS AND CARPETRIGHT.
Keep Choices alive with a renewed look at your ChoiceCard.
Receiving a gift is great. Giving is even better. With a range of gifts, small or large, for friends or
family, you can make someone’s day with a little help from Choices.