Ginger or not ginger is the question I have been asking myself all this morning. My tastebuds are craving for something a little sharp, a little sweet, a little fresh and very tasty. But the local shops said "no" to my desire. No ginger said the man. So here I am, leaving the shops empty handed and disappointed. Catastrophe!
I really fancied that cake. "So what amI going to bake now?" I asked myself until... eureka, here appears a little pot of glacé ginger at the back of my larder.
Ginger cake, te voila.
So to welcome Spring, the sun and anything that I like, I am thinking of marrying Mr Ginger to Miss Chocolate. Odd marriage? Maybe until you've tried this cake.
What you need to make this Hello sun! Ginger and chocolate spring cake.
100g of black treacle
50g of fairtrade light brown sugar
85g of unsalted butter
75g of cubed glacé ginger
1 free range egg, beaten
100ml of semi skimmed milk
225g of sift plain flour
1tsp of bicarbonate of soda
1 pinch of salt
100g of dark chocolate
Preheat your oven to 180ºC/ gas mark 4.
In a saucepan large enough to contain all the ingredients, put the black treacle, sugar, butter and ginger. Heat on a low heat until completely melted. Stir well to combine.
Remove the saucepan from the heat and leave to cool for a couple of minutes.
Add the milk. Stir well.
Add the bicarbonate of soda, salt and sift flour (little by little). Mix well until the flour is completely incorporated.
Add the chocolate, broken into pieces and leave to melt, stirring occasionally.
Put the mixture into a buttered 450g loaf tin and place in the oven.
Leave to bake for about 45 minutes. The cake will be ready when a skewer comes clean from the center of the cake.
Leave to cool.
Best enjoyed when the sun is out.