British Sticky Ginger Cake

Ingredients

• 250g flour
• 2 tsp baking soda
• 2 tbsp ground ginger
• 2 tsp cinnamon
• 1/2 tsp clove
• 1/2 tsp salt
• 150g butter
• 150g black treacle (molasses)
• 100g golden syrup
• 100g dark brown sugar
• 250ml milk
• 2 eggs
• 3 nuggets stem ginger, chopped

Instructions

1. Melt butter, treacle, syrup and sugar in a pan.
2. Cool to lukewarm; whisk in eggs and milk.
3. Sift dry ingredients into a bowl; pour wet over; whisk smooth.
4. Fold in stem ginger.
5. Pour into a lined 23cm tin.
6. Bake at 160C for 50-55 min until just set.
7. Cool fully; the cake becomes stickier with time.

Serving suggestions

• Serve with cream or warm custard.

Storage & reheating

Keeps a week wrapped; improves daily.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions