Table of Contents
Meanwhile cut the stem ginger in small cubes. In a saucepan, pour the golden syrup and toss in the sugar and the stem ginger. Put the saucepan over low to medium heat. Leave the pan on the hob until the sugar has dissolved, stir from time to time. Remove from heat and leave for 5 minutes to cool down.
Place the golden syrup, butter and sugar in a saucepan and stir over a medium–low heat until the butter has melted and the mixture is smooth. Set aside and allow to cool, then mix in the ginger, milk and eggs. Meanwhile, sift the remaining ingredients into a large bowl. Make a well in the centre, then pour in the wet ingredients and mix thoroughly.
Mix in your ground ginger, sugar and syrup, then add milk, a little at a time, and combine your mixture into a stiff dough. Line a loaf tin with greased baking paper, then put the dough in the tin. Sprinkle with a little demerara sugar (or whatever type comes to hand).
75 g (3oz) stem ginger in syrup (drained, chopped, reserving 3 tbsp of syrup for the glaze) Preheat the oven to 180°C (350°F/Gas 4), then line the base and sides of the loaf tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.
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