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- 15 min
- Cooking
- 30–40 min
- Chilling / resting
- Cool completely
- At service
- 2 min
Timings are approximate and based on the original servings. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 120 g plain flour
- 1.5 tsp ground ginger
- 0.5 tsp bicarbonate of soda
- 60 g butter
- 60 g dark brown sugar
- 80 g golden syrup
- 1 whole egg
- 80 ml milk
Method
- Heat oven to 170°C / 150°C fan. Line a small approximately 18cm square tin.
- Warm butter, sugar and syrup gently until melted; cool until lukewarm.
- Mix flour, ginger and bicarbonate. Stir in melted mixture, then beaten egg and milk.
- Bake 30–40 minutes until a skewer emerges clean. Cool in the tin.
Make ahead
Bake the day before. Once completely cool, store airtight. Baking time will vary with your oven and tin size.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Egg, Wheat / gluten. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.