Hello trea­cle – try this sticky de­light

Buckinghamshire Advertiser - - FOODANDDRINK -

tex­ture), lightly toasted 225g brown sugar ¼ tea­spoon salt 1 & 1/2 dessert­spoons ground ginger 225g but­ter 125g black trea­cle 125g golden syrup 1 egg, beaten Some stem ginger syrup if you have any


Pre­heat the oven to 160 c. Put oat­meal, flour, sugar, salt and ground ginger in a bowl. Rub in the fat. Add the trea­cle, golden syrup and egg. Mix well. This will make a quite dense mix. Place in a lined, small roast­ing tin. Bake for 1 to 1 1/2 hours, un­til it springs back when touched. Cool in the tin. When cool, prick the cake all over with a tooth­pick or sim­i­lar and driz­zle over some of the ginger syrup, helps to make it more gin­gery and keep it moist for longer.

This cake ac­tu­ally gets bet­ter with age, more dense and flavour­ful....good warm straight from the oven too though of course, maybe with some stem ginger clot­ted cream/ice cream (just don’t tell the diet po­lice!).

Claire Dodd is the ex­ec­u­tive chef for the Sea­sons Cafe, Deli and

Cater­ing company. With a di­verse culi­nary back­ground of

some 20 years, Claire’s en­thu­si­asm for food is in­fec­tious.

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