One of my most popular Pinterest boards is my Ginger board. Its a bit of a surprise as I cobbled it together one night in a rush to keep track of a couple of recipe ideas.
I do love a ginger cake though and have a habit of taking one away with us whenever we go on holiday as they travel and keep so well. I have a number of recipes that I use and they constantly turn out differently to the last time I bake one but all gorgeous. A sprinkling of nuts, a combination of half porridge oats to half flour can alter a ginger cake in a good way.
I’ve included one of my Sticky Ginger Cake recipes – feel free to play around and see what results you get.
Sticky Ginger Delights
8oz soft brown sugar
12oz golden syrup
1lb self raising flour
1 1/2 tsp ground ginger (If you like quite a strong ginger taste, you might want to add another 1/2 tsp ginger)
1/2 pt milk
Preheat oven to 160C – You will need 24 muffin cases in tins.
Melt butter,sugar and syrup in a pan over a low heat stir until the grainy feeling goes. Do not allow to boil.
Take off the heat and allow to cool.
In a large bowl add the flour and the ginger and make a well in the center, and add the butter/sugar mix, fold in until combined. (This is where sometimes I substitute half the flour for porridge)
Mix together the egg and the milk and add this to the cake mix, and keep stirring and gradually the milk will mix in leaving you with quite a sloppy cake mix.
Add to muffin cases until about 2/3rds full – makes 24 cakes – This mixture is so wet that you can get away with pouring out of a jug to make sure the muffin cases are kept neat.
Leave in the tin for 10 minutes and then cool on a wire rack.
Will last for approx 4-5 days although they never seem to last that long!
If you prefer a more substantial ginger cake rather than sticky cupcakes, another recipe can be found here