Ginger Cake/Pudding
How to make Ginger cake/pudding, simple step by step instructions, from start to finish
Ingredients
Method
- 175g / 6oz Self-Raising flour
- 1tsp / 4g Baking powder
- If you’re using plain or all-purpose flour, add an extra 2tsp / 8g baking powder
- 170g / 6oz Vegetable or sunflower oil
- 4 Large eggs
- 85g / 3oz Soft light brown sugar
- 40g / 1½oz Treacle, Dark or light
- 2tsp / 4g Ground ginger
- ¼tsp / 2g Salt
- First grease and flour a 2lb / 900g loaf tin (see video for dimensions).
- Preheat your oven to 160°C / 320°F / Gas mark 3
- To a large bowl, add the eggs, sugar, oil, treacle, and whisk until everything is amalgamated.
- Now sift in the flour, baking powder, salt, and ground ginger, and whisk until you have a smooth batter.
- Carefully scrape the batter into the prepared loaf tin, and give the tin a couple of taps on the bench to raise the larger air bubbles.
- Place the tin in the preheated oven and bake for 50 minutes.
- After the 50 minutes check the cake is done by inserting a cocktail stick into the centre of the cake, if it comes out clean the cake is done, if not give it a further 5 minutes.
- Place the tin on a wire rack for 15 minutes to rest before removing it from the tin.
- Carefully turn out the cake from the tin.
- Serve with custard or have it on its own.
- Enjoy
Equipment & products used in my kitchen
