Tuesday, February 04, 2014

Kate's Kitchen - ginger cake

Just perfect for a sunny February afternoon with a cup of tea (or a cold February afternoon with a mug of hot chocolate…)

4 oz (125g) butter
4 oz (125g) brown sugar
8 oz (225g) golden syrup
¼ pint (150 ml) milk
1 egg, beaten
8 oz (225g) plain flour
 1 tsp bicarb soda
3-4 tsp ground ginger

Grease and line an 18cm square cake tin.

Melt butter, sugar, syrup and milk in a pan, stirring all the while, then allow to cool slightly.

Add the beaten egg and the butter/sugar mixture to the dry ingredients, mix well, then beat.

Pour into the tin and bake at 150 degrees C (gas mark 2) for about an hour. Cool on a rack and enjoy. 

Kate’s next release is in April – Behind the Film Star’s Smile. (This had the working title of ‘Me and You and a Dog Called Baloo’, but sadly the dog didn’t make the cover or the blurb!) You can find out more about these books, and Kate, on her website (http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)

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