Melted Cakes

Category: Cakes and Bakes

Made by melting the fat and sugar before adding other ingredients. This is wonderful 2-3 days after it is made and as it becomes stickier with life. Slice and spread with softened butter

Ingredients

115g butter 115g soft dark brown sugar 250g black treacle 2 eggs, beaten 1 tsp bicarbonate of soda 1 tbsp milk 200g self-raising flour 3 tsp ground ginger 1 tbsp sultanas 2 tbsp glace ginger chopped finely

Method

In a large pan melt butter, sugar and treacle over a moderate heat, stirring constantly. Remove from the heat, cool for about 20 minutes and then add the eggs. Dissolve bicarbonate of soda in the milk. Add this to the mixture. Stir in the flour, spice, sultanas and ginger, mix well. Turn into a greased 2lb loaf tin. Bake at 180C/gas 4 for about 1 hour until firm to the touch and a skewer inserted in the centre comes out clean. The middle of the gingerbread will fall slightly. Cook's Note Will keep for 2-3 weeks in an airtight container. Can be frozen for up to two months. PER 100g 328 Kcal, fat 12.5g, saturated fat 7.3g, salt 1g, carbohydrate 53.7g, sugar 35.7g, fibre 0.8g