This recipe is best with
Recipe Ingredient
- 500g (4 cups) self-raising flour
- 1 tsp salt
- 1 tbsp ground ginger
- 1 tbsp baking powder
- 1 1/2 cups Chelsea soft brown sugar
- 175g butter
- 6 tbsp Chelsea treacle
- 6 tbsp Chelsea golden syrup
- 300ml milk
- 2 eggs
- 1 tbsp warm milk to mix
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 2 tbsp approx. Chelsea demerara or raw sugar
Instructions
- Sift together flour, salt, ginger and baking powder.
- In a saucepan, warm sugar, butter, treacle and golden syrup.
- In a separate pan, warm the 300ml of milk and beat in eggs.
- Combine with flour and syrup mixtures and mix thoroughly.
- Mix tablespoon of warm milk and bicarbonate soda together, then add to the mixture.
- Put into a 25cm square, well-greased or baking-paper lined cake tin.
- Mix the cinnamon with the demerara or raw sugar and sprinkle on the top.
- Bake for 1 1/2 hours (or until firm) at 180°C.
