An easy ginger cake that you can slice up into squares. Eat on their own or seve warm with custard. These store well in an airtight container for a few days - if they last that long!
20 people made this
Makes: 24 pieces
3 dessertspoons golden syrup
250g self-raising flour
1/4 teaspoon bicarbonate of soda
1 1/2 teaspoons ground ginger
110g caster sugar
2 large eggs, beaten
50g demerara sugar
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 190 C / Gas mark 5. Grease a 33 × 23 cm (13 × 9 in) Swiss roll tin and line with baking parchment.
Melt the butter and golden syrup over low heat, about 5 minutes.
Sift the flour, bicarbonate and ginger into a bowl; stir in the melted syrup mixture, caster sugar and eggs. Turn the mixture into the Swiss roll tin and spread so that the surface is level. Sprinkle the demerara sugar evenly over the top.
Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes.
Leave the mixture to cool slightly, cut into 24 pieces and lift on to a wire try to cool before serving.