sticky double ginger cake

ingredients:

• 8 pieces of stem ginger in syrup, drained, reserving 4 tbsp syrup
• 150g butter
• 200g golden syrup
• 100g dark muscovado sugar
• 250g self-raising flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 2 eggs
• 200ml milk
• 100g light muscovado sugar

method:
1 Preheat the oven to 180C/gas 4. In a food processor, pulse the pieces of stem ginger until roughly chopped. Transfer to a large mixing bowl and set aside. Next throw in the butter, golden syrup, dark muscovado sugar and 4 tbsp of ginger syrup. Blitz until pale and creamy, then add the flour and spices and blitz again. Add the eggs and milk and whiz it all up once more. Pour the cake mixture into the bowl with the chopped ginger and mix well.

2 Grease and line a 20cm-round loose-bottomed cake tin or a loaf tin measuring 20cm x 10cm with baking parchment. Pour in your cake mixture, sprinkle over the light muscovado sugar and bake until a skewer inserted into the centre comes out clean. Check it at 50 minutes; it may need up to 20 minutes more, depending on your oven. If the cake is browning too much, cover the top with foil. When cooked, remove from the oven and let stand in the tin before turning out onto a wire rack to finish cooling before cutting.