Looney Posted December 12, 2012 Share Posted December 12, 2012 I got this from the Metro or the Evening Standard free paper - can't remember which! I ignored the bit about covering with stem ginger and drizzled quite runny lemon icing over the top instead. (Made with icing sugar, zest of lemon and enough lemon juice added to make it runny enough!). I did use ginger syrup though as per the recipe. Ingredients 150ml light beer (pale ale/lager) 175g molasses sugar 1tsp bicarbonate of soda 200g self raising flour 2tsp ground ginger 3 large eggs 100g golden caster sugar 125ml groundnut or sunflower oil 2-3 k"Ooops, word censored!"s of stem ginger, finely sliced 3tbsp ginger syrup 1) Slowly bring the beer and molasses sugar to the boil in a small saucepan, working out lumps with the back of a spoon. Remove from heat, stir in bicarb and cool for about 30 minutes. 2) Preheat oven to 180C/160C fan and butter a non stick square brownie tin (23cm by 4cm deep). Sift the flour and ground ginger into a large bowl. Whisk the eggs, caster sugar and oil in a medium-sized bowl then slowly add to the flour, stirring. Add the beer mixture in two goes, gently mixing. Pour the cake mixture into the prepared tin and bake for 30-35 minutes until just firm to the touch. Avoid opening the oven door until baked. 3) Run a knife around the edge of the cake and drizzle over the syrup evenly, using the back of a spoon. Decorate with stem ginger, cover with cling film and cool. Quote Link to comment Share on other sites More sharing options...
Daphne Posted December 12, 2012 Share Posted December 12, 2012 I love ginger and this sounds absolutely delish - all moist and dark and scrummy and easy. Thanks for posting Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 13, 2012 Share Posted December 13, 2012 Thankyou sounds lovely Quote Link to comment Share on other sites More sharing options...
