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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is our family's version of this classic Yorkshire cake - it's got a lovely warming ginger taste, plus the full richness that comes through from the addition of the milk. Ingredients:
4 ounces self rising flour |
4 ounces wholemeal self-rising flour |
4 ounces butter |
5 fluid ounces milk |
2 tablespoons corn syrup |
4 ounces granulated sugar |
2 ounces sultanas |
2 teaspoons ginger powder |
1 egg |
Directions:
1. Preheat the oven to 375°F Grease a metal baking tray with a pastry (or paint) brush or butter paper; turn the baking tray upside down after greasing with organic sunflower oil to allow any excess oil to drain away.
2. Melt together the butter, milk and golden syrup in a pan.
3. Sieve the flours into a mixing bowl, then add the sugar, sultanas and ginger powder. Add the melted butter-syrup liquid and the beaten egg to the dry ingredients. Stir well.
4. Pour into the greased baking tray and bake for about 40 minutes. Test for its readiness with a skewer or gently touching with a finger to see whether firm. Leave to cool and cut into squares.
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