Ginger Cake with Sticky Toffee Sauce

Save this recipe for November when it can be cooked in a shallow tin, cut into squares and kept for 3 - 4 days to turn nice and sticky - we call this Parkin in Yorkshire and serve it up on Bonfire Night.

  

225g SR flour
3 - 4 tsp ground ginger
1 tsp bicarb of soda
1 egg - beaten
115g sugar
60g butter
115g golden syrup
225ml milk

 

Heat oven 150 degrees C or Gas 2
Sift flour, ginger and bi-carb then mix in the egg and the sugar.
Melt the butter and syrup, remove from heat and add to the milk.
Stir the milk mixture into the flour mixture and pour into a lined and greased cake tin.
Bake for 1 hour (sometimes takes a bit longer!).  Test middle with a skewer to check it is baked all the way through.

SAUCE:
100g butter
200g treacle
200g sugar
1 tbsp water

Melt the butter in a small pan then add all the other ingredients.  Bring to the boil, remove from heat and mix well.
You can add a tbsp of double cream to the sauce if you want a lighter colour but I serve it dark over a hot ginger cake with ice cream and a jug of double cream for the real Troffers!