bennettsleg
BBC Good Food Member since 27 January 2008
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27 January 2008
"Possibly the best ginger cake I've ever tasted. Improves with age. I have adpated it slightly to improve the stickiness - instead of the full quotient of milk, replace 50ml with ginger syrup from the jar. And I also use a combination of glacé ginger and crystaline ginger giving a total weight of 150g. I've also found that it's better if, when melting the sugar/butter mix, to beat them both together so the fat is incorporated in the mixture."
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