Ginger cake
This one is not so much difficult as complex; it takes a while to make, but is it worth it! Impress your friends--make one today! The original recipe made a normal size cake, but this is my modified party-size version...
Pre-heat the oven to Gas 4 (180ºC).
Use a 10 inch round cake tin (with a removable base)
Put the following into a mixing bowl and mix gently:
1lb plain white flour
Pinch of salt
6 teaspoons ground ginger
2 teaspoons mixed spice
3.5 ounces soft dark brown sugar
3.5 ounces sultanas (washed & dried if necessary)
Put the following into a jug and whisk:
9 fluid ounces milk (at room temperature)
2 teaspoons bicarbonate of soda
1 egg (medium--size 2 or 3)
Put the following into a saucepan and warm until the butter has melted, stirring regularly. Do not let it get too hot!
8 ounces butter or margarine (I think butter tastes better)
4 tablespoons golden syrup
4 tablespoons black treacle (not molasses)
Pour the saucepan into the mixing bowl and stir.
Pour the jug slowly into the mixing bowl, mixing all the time.
Whisk for a couple of minutes.
Pour the mixture into the tin and bake in the top half of the oven.
Cooking time: 1 hour @ Gas 4 (180ºC) AND THEN 40 minutes @ Gas 3 (160ºC)
Leave in the tin to cool.
Store in an air-tight container for 2-3 days before eating.