Sticky Ginger Cake Topped with Clotted Cream and Crystallised Ginger
A classic sticky ginger cake made with stem ginger in syrup and topped with clotted cream and crystallised ginger.
Ingredients
- 200 g unsalted butter, softened plus extra for greasing
- 300 g light brown soft sugar
- 100 g golden syrup
- 100 g black treacle
- 4 balls Opies stem ginger in syrup chopped into small pieces
- 2 eggs
- 200 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 225 ml whole milk
To serve
- 1-2 cubes Opies crystallised ginger finely chopped
- 1 tub clotted cream
Instructions
- Heat the oven to 180°C/fan160°C/gas 4. Grease 4 10 x 6 cm cake rings and place them on an oven tray covered with grease proof paper.
- In a pan, gently heat the butter, milk, sugar, syrup and treacle until the butter has melted. Remove from heat and stir in the stem ginger.
- sift together the flour, bicarbonate of soda and spices in a large bowl. Pour in the milk mixture and whisk. Pour the mixture into the prepared cake rings.
- Bake for 35 minutes or until an inserted skewer comes out clean.
- Once baked, leave the cake rings on a wire rack to completely cool. Be patient or the cake will stick to the sides when you remove the rings!
- Top with clotted cream and crystallised ginger.
Notes
- The measurements in this recipe will also fill a 23cm round cake tin.
- It's important to use softened butter so that the other ingredients don't boil when you heat them together. Using butter that's already softened will prevent this.
- The cakes can be briefly reheated in the microwave for 1 minute.