Post by Sylvia on Jun 21, 2009 0:01:55 GMT -6
I found this hand-written recipe among my late MIL's books and only recently updated it. It initially had salt in the recipe, I have removed the salt. I also tried adding 2 ozs of sultanas, but it then wasn't an authentic recipe.
I enjoy a slice of this with a little butter and a cup of tea: mmm perfect.
Authentic Yorkshire Ginger Cake
Preheat the oven to 150oC/300oF
225g/8oz self raising flour
110g/4oz caster sugar
1 tsp ground ginger
1 tsp bicarbonate of soda
1 egg
200ml/7fl oz milk
55g/2oz butter
110g/4oz golden syrup*
Line a 22cm/8in square tin.
Sieve the first four ingredients into a large bowl.
In a small pan gently heat the butter and syrup until melted.
Beat the egg into the milk.
Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
Pour in the egg and milk and stir until smooth and pour into the lined tin.
Bake for 1 hour or until a skewer comes out clean.
*I used 2 ozs of golden syrup and 2 ozs of treacle/molasses.
Sylvia
I enjoy a slice of this with a little butter and a cup of tea: mmm perfect.
Authentic Yorkshire Ginger Cake
Preheat the oven to 150oC/300oF
225g/8oz self raising flour
110g/4oz caster sugar
1 tsp ground ginger
1 tsp bicarbonate of soda
1 egg
200ml/7fl oz milk
55g/2oz butter
110g/4oz golden syrup*
Line a 22cm/8in square tin.
Sieve the first four ingredients into a large bowl.
In a small pan gently heat the butter and syrup until melted.
Beat the egg into the milk.
Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
Pour in the egg and milk and stir until smooth and pour into the lined tin.
Bake for 1 hour or until a skewer comes out clean.
*I used 2 ozs of golden syrup and 2 ozs of treacle/molasses.
Sylvia