Autumn is officially underway and the end of September is already in sight.
I always say, I can't believe how time flies and I really can't! Sorry! Also I know how quickly Christmas will be on top of us and I will either move again before or after Christmas, who know's!
In the meantime, I'm looking through my winter journal and working out what I will post and when. It's drool worthy! Never gets old. Exciting too, because winter is my favourite season, just not for too long and not too much snow please.
Being horribly Gluten Free for nearly a year I sill hanker after bakes and cakes. I will miss a dense, boozy fruit cake and a heavy spice ginger cake. Whilst I will endeavour to make decent gluten free versions of course, I will still miss the lightness of real flour. Oh well at least I can still share my recipes with you all?
So here's a recipe for you to print off, but first let me tell you to warm the treacle, treacle!
Rich Ginger Cake (2 lb)
Oven med fan 160c
200 g of plain flour sifted
1 level tablespoon of ground ginger
1/2 tablespoon of cinnamon
2 pinches of ground nutmeg
1/2 level teaspoon of bicarbonate of soda
80 g of black treacle warmed
80 g of golden syrup warmed
2 tablespoons of milk
80 g of dark brown sugar
80 g of butter unsalted
2 small eggs whisked
Combine the butter and sugar and then add the eggs and milk.
Now add the spice and treacle/syrup.
Fold in the flour and Bicarb.
Now pour the batter into your prepared tin and bake for 1.5 hours.
Cool and serve the next day.