This recipe is one of my great grandmother's! Crikey. Apparently it was during the war and they didn't have many eggs so this is a cheeky eggless recipe. It is very nice and very easy to knock up in an afternoon.
Ingredients
Method
Pop the flour, butter and sugar in a bowl and "crumble" it with your fingers - basically just squeeze it about a bit until it has gone crumbly.
Add in the ginger and bicarb and stir about. Add in the syrup and the milk and then, using a wooden spoon, beat to a paste.
Pop the mix into a baking tin with the bottom lined with greaseproof paper and then cook for 8 mins at 200 degrees then cover with silver foil and bring the heat down to 180 for 23-25 mins. The cake will have sunk and if you stab it with a knife it will come out clean. Tip it out onto a cooling rack and then eat!
Easy.
- 210g self raising flour
- 60g butter, cubed
- 45g sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 2 tablespoons of golden syrup
- 4 tablespoons of milk
Method
Pop the flour, butter and sugar in a bowl and "crumble" it with your fingers - basically just squeeze it about a bit until it has gone crumbly.
Add in the ginger and bicarb and stir about. Add in the syrup and the milk and then, using a wooden spoon, beat to a paste.
Pop the mix into a baking tin with the bottom lined with greaseproof paper and then cook for 8 mins at 200 degrees then cover with silver foil and bring the heat down to 180 for 23-25 mins. The cake will have sunk and if you stab it with a knife it will come out clean. Tip it out onto a cooling rack and then eat!
Easy.
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