Sometimes I dream of cleaning. Whilst some people battle with weight/drugs/alcohol addictions, I deal with the urge to clean. It has even extended to polishing my next door neighbours windows when I know they’re away. Similarly my diary follows a rigorous format. I think I’m the only person who still uses a Filofax since the 1980s, and it has to be written in black biro or I start to hyperventilate. The anomaly in my life is my cookery binder. This fat little book has recipes torn out from newspapers/magazines/backs of packets and follows no order or pattern. Consequently, I’ve no idea where half my recipes evolve from, this Sticky Ginger cake being one of them. So, whoever created this delicious cake, thank you, I would offer to clean your house but I don’t know who you are and quite honestly it probably sounds a bit creepy…
- 150ml Guinness
- 175g muscovado sugar
- ¾ tsp bicarbonate of soda
- 200g self-raising flour
- 1 tsp ginger
- 1 tsp cinnamon
- 2 medium eggs
- 100g golden caster sugar
- 125g butter, melted
- 4-5 knobs of stem ginger
- 2 tbsp ginger syrup
- Preheat the oven to 180oc and butter a 20cm brownie tin
- Place the Guinness and 125g of the muscovado sugar in a small saucepan and slowly bring to the boil. Remove from the heat and add the bicarbonate of sugar, making the mixture fizz.
- Sift the flour, ginger and cinnamon into a large bowl. Whisk together the eggs, remaining sugar and melted butter and then beat into the flour mixture. Fold in the beer mixture half at a time.
- Finely chop the stem ginger and add half into the mixture.
- Tip into the cake tin, tapping any bubbles. Bake for 30-35 minutes.
- Drizzle the syrup and remaining ginger on top. Wrap in cling film and leave to cool.
Directions for use: Boil the kettle, grab a slice of cake and put your feet up.