Sticky, ginger, gooey and greedy. This traditional British cake is easy to make and perfect for freezing.
- 100 grams Plain flour
- 1 teaspoon baking powder
- 2 teaspoons Grounded ginger
- ½ teaspoon Nutmeg
- 80 grams groats
- 175 grams Brown sugar syrup
- 50 grams Molasses
- 100 grams Butter without salt
- 100 grams Demerara sugar
- 1 whole beaten egg
- 2 teaspoons Milk
Preheat the oven to 160°C (320°F).
Sift the flour into a bowl. Add baking powder, ginger, nutmeg and rolled oats. Mix well.
In a small saucepan, add the syrup, molasses, butter and brown sugar. Place over medium-low heat until everything is melted. Don’t let it boil!
Add the syrup mixture to the bowl with the flour and mix well. Add beaten egg and milk until smooth.
Grease a baking sheet with butter and line it with parchment paper. Pour the mixture and place in the middle of the oven. Bake for 1 hour – it should be firm but springy to the touch. Take out of the oven and let cool down.
If you can, wait 3 days before eating to allow flavors to develop. Store in an airtight container for up to two weeks or in portions and freeze wrapped in cling film then aluminum foil.
Serve with a good cup of “builder’s tea” and a scoop of ice cream if you wish!