Golden Syrup Gingerbread

I made this yesterday on 5th November especially for Bonfire Night. However, we ended up going out for a burger and to see some fireworks, so didn't eat it on the day in the end. I think it does benefit from a night spent developing its stickyness in its tin though, so just as well really!

I absolutely love ginger and since this cake doesn't use black treacle the ginger flavour really comes through, but because I substituted golden syrup for the treacle it still has that gorgeous moist sticky crumb that you want in a ginger cake. I fancied adding the stem ginger for a little extra oomph, but it isn't intrinsic to the recipe and some did sink to the bottom, so you don't have to add it if you don't want to.

For me this cake tastes just like bonfire night and is the perfect treat on a chilly November day with a nice cuppa and maybe even a little spreading of butter, if you're feeling extra indulgent!

Golden Syrup Gingerbread Loaf

110g golden syrup

110g demerara sugar

110g butter

150ml milk

1 large egg

2 balls stem ginger, drained of syrup and thinly sliced (optional)

170g plain flour

2tsp ground ginger

2tsp cinnamon

1 well heaped tsp bicarbonate of soda

Pre-heat the oven to 150C, 130C in a fan oven, gas 2. Grease a 2lb loaf tin and line with baking parchment.

In a small pan heat together the golden syrup, demerara sugar and butter over a low heat for about 5 minutes, stirring all the time until everything is mixed together and the demerara seems to have melted. At this point the mixture will be quite thick and look like caramel. Allow this to cool.

Beat together the milk and egg and stir into the cooled golden syrup mixture along with the sliced stem ginger. Mix the flour, spices and bicarbonate of soda together in a large bowl. Gradually pour the golden syrup mixture into the dry ingredients, stirring well until it is all completely mixed, then pour into the prepared tin. Bake in the oven on the middle shelf for 45 minutes, until a skewer comes out clean. The cake should look dark brown and crusty on the outside. Allow to cool in the tin and leave overnight, if you can, for an extra sticky cake!