Recipe

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• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 cup sugar
• 2 eggs
• 1/2 cup golden syrup or 1/2 cup honey
• 125 g butter, melted
• 3/4 cup boiling water
• 2 tbsp crystallized ginger

• 1 Sift flour, baking powder, ginger, and cinnamon together into a bowl.
• 2 Stir in sugar.
• 3 Beat eggs.
• 4 golden syrup and butter together in a seperate bowl.
• 5 Blend into dry ingredients.
• 6 Stir through water and ginger.
• 7 Spoon mixture in to greased and paper lined cupcake tins or muffin cups.
• 8 Bake in a moderate oven for 20- 25 minutes or until cakes are golden and a skewer comes out clean and dry.
• 9 Allow to cool in tins for 5 minutes, turn onto wire rack to cool further.
• 10 Spead cakes with lemon icing if desired when completely cooled.