A majority of my family don't like Christmas pudding, so I came up with this alternative which has become something of a tradition. It's made by the melting method, thus the mixture is thin and warm when it goes into the tin. If you are not accustomed to this it might seem strange but it works perfectly and shouldn't be baked in too hot an oven to prevent the top going crusty. Soft and moist is the byword for this cake which is almost a pudding.
Sticky Ginger Cake
225g Self Raising Flour
115g Light Muscovado Sugar
115g Black Treacle
115g Golden Syrup
250ml Semi skimmed Milk
1 large egg
85g stem ginger - chopped
85g fresh ginger - peeled and finely grated
1 rounded teaspoon ground cinnamon
1 teaspoon baking powder [7g]
18cm diameter deep cake tin with base and sides lined with greaseproof paper -
this prevents not only sticking but keeps a soft surface to the cake.
1. Combine flour, cornflour, baking powder, ginger and cinnamon together
2. Melt butter and brown sugar, syrup, treacle and milk together in a saucepan
until smooth and warm but not hot.
3. Slowly stir the dry ingredients into the liquid mix until smooth
4. Fold in the beaten egg
5. Pour mixture into cake tin
6. Bake for 50 min - 1 hour at 160 Deg in a fan oven [170 Deg non-fan]
7. When cool, decorate by dribbling thin royal icing mixture over the top and sprinkle with chopped
This cake is great served warm with whipped cream as a dessert, but also superb cold with coffee.
The longer it's kept in an airtight tin, the more moist and sticky it becomes. Not that it's ever lasted more than 48 hours in my family, so I cannot confirm that statement.