Weekends go far too quickly, don't they? Rob bought these lovely hyacinths for me yesterday on out trip into town to try and find Seville oranges so I could make some marmalade. No luck whatsoever unfortunately. Still, the flowers make up for it. There were two great big bunches, and as a result they are scattered throughout the house. The sweetie jar above worked better than any vases I had because it was a bit shorter...and the ones in the bathroom had to make do with a jam jar.
I did a post a couple of weeks ago on the lovely sticky ginger cake, and had several requests for the recipe. I made some more today and then felt guilty for not sharing it sooner. Recipes are just a pain to type out though, aren't they? I am quite impatient and rubbish at copying things. Here you are though...(I expect you all to make it and want photographic evidence!)
Sticky Ginger Cake
250g self raising flour
ground ginger-2 level teaspoons
ground cinnamon- half a teaspoon
bicarb soda- a level teaspoon
a pinch of salt (oops-forgot that today!)
golden syrup- 200g (nobody said this was good for your new year diet,did they?)
syrup from the ginger jar-2 tablespoons
stem ginger in syrup-3 lumps-about 55g-diced up
sultanas-about 2 heaped tablespoons
dark muscavado sugar-125g
-You will need a square tin measuring approx 20-22cm, lined with baking parchment or greaseproof paper.
-Set the oven to 180 C or gas mark 4.
-Sift the flour, ground ginger, cinnamon, bicarb and salt.
-melt the golden and ginger syrups withthe butter in a small pan. Add the diced ginger, sugar and sultanas and let it bubble gently for a minute, make sure you stir it gently as well to stop the fruit sticking.
-whisk the eggs and milk together in a bowl
-remove the butter and syrup mixture from the heat and stir into the flour mixture with a big spoon.
-add the milk and eggs and stir really well. There should be no traces of flour.
-the mixture will be quite sloppy, but sloppy is good!
-pour into the lined tin and bake for 35-40 mins. I tend to cover the top of the cake after about 25 minutes with a square of greaproof to stop it browning too much. The cake is done when a skewer comes out clean....
Leave it to cool in the tin, and then carefully lift it out, unwrap the greaseproof and cut into squares. It tastes fabulous a couple of days later as it gets stickier. Rob loves it warmed through with a dollop of custard on top. Keep it wrapped up in greaseproof paper inside a layer of tinfoil. Enjoy!
I hope some of you attempt it, it is really good, and great for lunchboxes! (although I will understand if you don't want to waste it on childrens' lunchboxes. They might not like the bits of ginger either)