Full of rich flavours and festive flair, this gingerbread cake is the perfect treat for Christmas. Spiced with ginger and cinnamon, it’s delicious on its own or with custard or cream.
115g margarine, 100g caster sugar, 1 egg, 175g golden syrup, 200g plain flour, 3/4 teaspoon salt, 3/4 teaspoon bicarbonate of soda, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 25ml water
Preheat oven to 180 C/Gas Mark 4. Grease and lightly flour one 20cm square baking tin.
Cream the margarine and sugar until light. Add the egg and golden syrup and beat thoroughly.
Sieve together the flour, salt, bicarbonate of soda, ground ginger and ground cinnamon.
Bring the water to the boil then add alternately with the flour mixture to the creamed mixture, beating well after each addition.
Pour the batter into a prepared tin.
Bake at 180 C/Gas Mark 4 for 35 to 40 minutes.
Serve warm and enjoy.