Preparation time 15 minutes
Ingredients:
• 100g (4oz) soft brown sugar
• 75g (3oz) butter
• 100g (4oz) golder syrup
• 2tbsp ginger marmalade
• 220g (7oz) self-raising flour
• 1/4tsp bicarbonate of soda
• 1/2tsp ground ginger
• 1/2tsp mixed spice
• 25g (1oz) cocoa power
• 150ml (1/4pt) milk
• 1 egg, beaten
Preparation:
1. Grease a 500g (1lb) loaf tin and line the base with greased greaseproof paper. Set the oven to 180°C/350°F/Gas Mark 4.
2. Put the brown sugar, butter, syrup and marmalade together in a small heavy based pan. Set over a low heat and melt slowly, without boiling, until the sugar has dissolved. Cool a little.
3. Sift the flour, bicarbonate of soda, ginger, mixed spice and cocoa powder into a large mixing bowl. Make a well in the center.
4. Mix half the milk and all the beaten egg into the melted syrup mixture. Slowly beat this into the flour, a little at a time, drawing the dry ingredients from the sides and mixing to a smooth think batter. Add the remaining milk, if necessary.
5. Turn into the prepared loaf tin and bake for 1 hour. The cake should feel slightly tacky but firm. Cool in the tin for 10 minutes before turning on to a wire rack.
This recipe was published in 'Little books of delight Chocolate Cakes - p16'
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