As a birthday gift from my friends at university I received a new baking book: Sue Lawrence’s Book of Baking. My one has a different cover to the one I have linked but the recipe I chose to make for my GBBO Technical Challenge re-run is the one pictured on the linked cover.
The full recipe in the book for Little Sticky Ginger Cakes also includes ingredients and instructions to make a ginger fudge icing but I know in my house icing always ends up being scrapped off and left on the plate. I think they looked and tasted fine without the ginger fudge icing but I will give it a go one day.
200g unsalted butter
175g unrefined molasses sugar
2 tablespoons golden syrup
300g self-raising flour
2 teaspoons ground ginger
3 balls of stem ginger, drained from their syrup, chopped
Preheat the oven to 170°C (325°F) Gas 3. The recipe then instructs to butter and base line four mini-loaf tins (200g each) or two 450g loaf tins or a 23cm/9in square cake tin. For my Technical Challenge re-run I needed to make 36 miniature cakes so I instead used my new
Mastrad Mini Loaf Baking Mould (not available at John Lewis any more but you can find them on Amazon here) for three batches.
Place the butter, sugar and syrup in a pan and melt over a low heat. Stir, then cool for 10 minutes. Beat the eggs into the milk, then add this to the melted mixture. Sift the flour, ground ginger and a pinch of salt together in a bowl, add the stem ginger, then pour in the egg and milk mixture, combining gently yet thoroughly.
Tip this into your prepared tin(s) and bake for about 30 minutes for the mini loaf tins; about 50 minutes for the large loaf tins; or about 1 hour for the large square tin. Using the mould I have they baked for 15 minutes each time perfectly.