Jamie Magazine
By Anna Jones
Ingredients
8 pieces of stem ginger in syrup, plus 4 tablespoons syrup
150g unsalted butter
200g golden syrup
100g dark muscovado sugar
250g self-raising flour
1 tablespoons ground ginger
1 teaspoon ground cinnamon
2 large free-range eggs
200ml milk
100g light muscovado sugar
Method
- Preheat the oven to 180ºC/gas 4.
- In a food processor, pulse the pieces of stem ginger (reserving the syrup) until roughly chopped. Transfer to a large mixing bowl and set aside.
- Next, throw in the butter, golden syrup, dark muscovado sugar and ginger syrup. Blitz until pale and creamy, then add the flour and spices and blitz again.
- Add the eggs and milk and whiz them up too. Pour the cake mixture into the bowl with the stem ginger and mix well.
- Grease a 12cm x 23cm loaf tin, then line with baking paper.
- Pour in the cake mixture, sprinkle over the light muscovado and bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean. If it’s browning too much, cover with foil.
- When cooked, remove from the oven and let it stand, then turn out onto a rack to cool.
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