The Ingredients Behind the Treacle-Rich Flavour

This cake gets much of its character from the combination of dark muscovado sugar, golden syrup and black treacle, with ginger and warm spices balancing their richness.

• Self-raising flour

• Bicarbonate of soda

• Ground ginger – Used as the main ginger flavour, so measure it accurately rather than estimating.

• Ground cinnamon

• Mixed spice

• Fine salt

• Unsalted butter

• Dark brown muscovado sugar – Gives depth and moisture. Light muscovado will work but produces a lighter, less rich result.

• Golden syrup – A major part of the sweetness and sticky character — don't substitute with granulated sugar.

• Black treacle – Used in a small amount to deepen flavour without overpowering the ginger.

• Large eggs

• Whole milk

How to Make British Ginger Cake

Step 1

Heat the oven to 180°C, or 160°C fan, and grease and line a 20cm square tin. Combine the self-raising flour, bicarbonate of soda, ground ginger, cinnamon, mixed spice and salt in a large bowl, mixing thoroughly so the raising agent and spices are evenly distributed before the wet ingredients are added.

Step 2

Place the butter, muscovado sugar, golden syrup and black treacle in a saucepan. Heat gently, stirring occasionally, until the butter has melted and the sugar has mostly dissolved. Keep the heat low and do not let the mixture boil, as this can give the syrup a burnt or bitter edge.

Step 3

Remove the saucepan from the heat and stir in the milk. Let the mixture cool briefly so it's warm rather than hot, which prevents the eggs from scrambling when they're added in the next step.

Step 4

Pour the warm syrup mixture into the dry ingredients and whisk until mostly smooth. Beat the eggs separately, then add them and mix until fully combined. The finished batter should be smooth, glossy and loose enough to pour, quite unlike a thick creamed sponge mixture.

Step 5

Pour the batter into the lined tin and bake for 35–40 minutes. Start checking at around 35 minutes: the cake is ready when the centre feels set, the surface springs back lightly when touched, and a skewer inserted into the middle comes out without any wet batter clinging to it. A few moist crumbs on the skewer are fine.

Step 6

Leave the cake in the tin for about 15 minutes, then lift it out onto a wire rack to cool further. For the cleanest slices, let it cool completely before cutting.

Keep the Syrup Gentle and Watch the Centre

Storage & Freezing

Serving the Ginger Cake

Cut the cake into modest squares and serve it at room temperature, either on its own or with a cup of tea or coffee. For a more dessert-like serving, warm a slice gently and add custard rather than loading the cake with extra toppings that compete with the ginger and treacle.