
It's a traditional Yorkshire cake, goes perfectly with a bit of Wensleydale and a cup of tea.
125g self raising flour
65g caster sugar
1 egg
100ml milk
30g butter
1 tsp ground ginger
25g treacle
25g golden syrup
1 tsp bicarbonate of soda
Nutritional information is not available for this recipe.
You'll need a 20cm by 10cm baking tin.
Preheat oven to 150c. Rub butter round the baking tin.
Melt butter, then add in syrup and treacle.
Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl
Pour the milk into a different large bowl, then beat the egg in.
Pour the buttery syrup into the flour and stir. Then pour in the egg and milk mix. Stir until smooth and pour into the buttered tin.
Bake in the oven for one hour. Don't open the oven door during this time as the cake needs to rise.
Test the cake to see if it's done by pressing a knife into the cake. If it comes out clean, the cake is ready. So turn the tin over and place the cake onto a wire rack (if you have one) if not onto a plate.
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