🍰🍞Ginger Cake/pudding🍞🍰
🍰🍞#Ginger_Cake/#pudding🍞🍰
From Bon Appetite, this cake and pudding hybrid oozes and intense, sticky syrup, custard, ice cream that is great with a big dollop of whipped cream. Fantastic for the ❄☃️🎄#Christmas_holidays🎄☃️❄
🍰🍞Ginger Cake/pudding🍞🍰
🍰🍞#Ginger_Cake/#pudding🍞🍰
From Bon Appetite, this cake and pudding hybrid oozes and intense, sticky syrup, custard, ice cream that is great with a big dollop of whipped cream. Fantastic for the ❄☃️🎄#Christmas_holidays🎄☃️❄
Open in Cookpad AppSteps
- 1
First grease and flour a 2lb / 900g loaf tin.
Preheat your oven to 160°C / 320°F / Gas mark 3
To a large bowl, add the eggs, sugar, oil, treacle, and whisk until everything is amalgamated.
- 2
Now sift in the flour, baking powder, salt, and ground ginger, and whisk until you have a smooth batter.
Carefully scrape the batter into the prepared loaf tin, and give the tin a couple of taps on the bench to raise the larger air bubbles.
- 3
Place the tin in the preheated oven and bake for 50 minutes.
After the 50 minutes check the cake is done by inserting a metal skewers or cocktail stick into the centre of the cake, if it comes out clean the cake is done, if not give it a further 5 minutes.
- 4
Place the tin on a wire rack for 15 minutes to rest before removing it from the tin.
Carefully turn out the cake from the tin.
Serve with custard or have it on its own.
Enjoy!😊
- 5
#Tip
If you’re using plain or all-purpose flour, add an extra
2 tsp / 8g baking powder
- 6
Cooksnaps
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