Ingredients
- 100g butter or margarine
- 100g dark brown sugar
- 175g golden syrup
- 2 tbsp ginger wine
- 2 eggs, lightly beaten
- 175g self-raising flour
- 4 tsp ground ginger
- 50g fresh ginger, peeled and finely chopped
- 100g crystallised ginger, finely diced
- Method
- Heat the oven to gas 3, 170°C, fan 150°C.
- Cream together the butter and sugar with a pinch of salt. Pour in the golden syrup, ginger wine and eggs. Beat to form a smooth mixture.
- Sift the flour and ground ginger over the mix, then gently fold in with the fresh and stem ginger.
- Spoon into a greased small loaf tin and bake for about 50–60 minutes until a skewer inserted into the middle comes out clean.
- Allow the cake to completely cool in the tin before slicing and serving.
