Christmas in the kitchen

If one is looking for an alternative to Christmas cake this year dear fans, why not try a Spicy Ginger Cake to ensure a totally spiffing Christmas!

To make this rather spicy treat, one shall require:

115g piece fresh ginger, peeled and thinly sliced
250ml golden syrup
200g sugar
250ml vegetable oil
350g plain flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
250ml water
2 teaspoons bicarbonate of soda
2 large eggs, at room temperature

Preheat one’s oven to 180c (gas mark 4) and grease a 23cm round cake tin or line with parchment paper.

Chop the ginger very finely, perhaps in a blender? But do be careful folks!

Then, mix the golden syrup, sugar and oil in a large bowl and whisk one’s flour, cinnamon, cloves and pepper in a medium bowl.

Grab a small saucepan and bring the water to the boil, stir in the bicarbonate of soda, then whisk the hot water onto the golden syrup mixture and add the chopped ginger. I say, that should smell nice by now folks.

One shall then need to sift the flour mix over the golden syrup mixture and whisking to combine. Add the eggs and whisk until thoroughly blended.

Then, place the batter into one’s cake tin and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the centre of the cake comes out clean, (about one hour) then leave to cool completely.

Place onto a serving platter and serve with whipped cream, ice cream or fruit compote and of course with a ticketyboo tasty bottle of Crabbie’s Alcoholic Ginger Beer with lashings of ice and a slice of lemon or lime.

This recipe shall make one cake and serve 10 – 12 of you rather grand fans.

Happy spiffing Christmas!

Chin Chin

*This recipe was taken from The Guardian.