Ginger Fudge Cake

This is a deliciously sticky cake which also keeps and, as black treacle is full of iron, you can think it good for you! But it does have a lot of butter in it and on it, so it is one really for the treat hour.

Ginger Fudge Cake

8 oz butter

6 oz soft brown sugar - for maximum dark delight, use dark soft or even molasses sugar, though this pictured one was made with what was in the cupboard, just ordinary light soft brown

3 level teaspoons black treacle (though my tin was low so this had half golden syrup in - you can usually mix and match these two)

1/4 pint milk

2 eggs beaten

4 balls stem ginger drained and chopped

10 oz self raising flour

1 tablespoon ground ginger

1. Melt the butter and sugar
2. Cool a little
3. Beat in milk
4. Beat in eggs and then flour and ginger which you have sifted together, adding a pinch of salt.Stir in the chopped ginger last.
5. Put into a round 9 in tin you have lined with greaseproof

Bake at No 3 or equivalent for 1 hour and up to 1 1/2 hrs, watching carefully after the first hour to ensure it is not browning too much ( if it is, cover with a square of greaseproof or foil). Test with a skewer before removing from oven to cool in tin on a rack. Ice when cold.

Ginger Fudge Icing

4 oz butter softened

8 oz icing sugar sieved - not entirely necessary if you use a processor to mix it but it makes a real difference if you are doing it in a bowl with a wooden spoon

3/4 tbs of the syrup from the stem ginger jar

1/2 tsps lemon juice

Mix all together and beat till smooth. Taste and then cover the cold cake with swirls. Decorate with more stem ginger if you like.