Sticky ginger cake
Mummy Constant
Mummy Constant
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  • 225 g (8oz) self-raising flour, sieved
  • 1 tsp bicarbonate of soda 1 tsp ground ginger 1 tsp ground cinnamon 115 g (4oz) Flora Cuisine or Buttery 115 g (4oz) dark muscovado sugar 115 g black treacle 115 g golden syrup 250 ml (9floz) semi-skimmed milk 85 g (3oz) stem ginger in syrup finely chopped 1 egg 100 g (3½oz) icing sugar, sieved 2–3 tbsp ginger syrup 25 g (1oz) stem ginger finely chopped



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