Ingredients
- 8 oz (227 grams) Self-raising Flour
- 2 level teaspoonfuls of Ground Ginger powder
- 2 teaspoonfuls of Crystallised Ginger – roughly chopped
- 4 oz Butter
- 2 tablespoonfuls of Golden Syrup
- 2 oz Sugar
- 2 Eggs, blended or beaten well
Requirement: 7 Inch Cake tin
- Grease the cake tin with butter and line with greaseproof paper or baking parchment
Method
- Blend or Cream together the butter, syrup and sugar until the mixture is light and fluffy
- Add the blended or beaten eggs a little at a time – beating each small amount thoroughly into the mixture before adding more
- Using a large metal tablespoon fold in HALF the flour the ginger powder and crystallised ginger
- Fold in the remainder of the flour
- Scoop the mixture into the cake tin and smooth over the surface
- Bake at Gas Mark 3 – 170°C - 325°F for approximately 11⁄4 hours or may be slightly longer – the top should be golden brown and firm to the touch
- Cool on a wire rack
Little facts about ginger:
Ginger has been widely used for hundreds of years as a cure for many ailments. It is a perennial and grows to two foot in height.
Fresh ginger helps to relieve arthritic pains, muscle aches, headaches, chills, coughs, colds and respiratory disorders. Ginger has antiseptic qualities and is therefore useful for intestinal infections, travel sickness, morning sickness. It is noted as a digestion aid.
Ginger helps to warm the body and is especially useful for hands and feet.
It is alleged that it helps to reduce high blood pressure and arteriosclerosis. It is also claimed that ginger brings down high temperature in fever.
Ginger is known to help alleviate mild constipation.
Always keep a little pot of ginger in your spice rack!
