Jewelled Ginger Tray Bake

Serves 12

250g self-raising flour
2 tsp ground ginger
1/2 tsp ground cinnamon
125g Molasses or dark muscovado sugar
1 tsp bicarbonate of soda
200g Golden Syrup
125g Coconoil
2 eggs, beaten
250ml milk
juice of 1 lemon
1 tbsp stem ginger syrup
275g golden icing sugar
3 knobs of stemmed ginger, diced

 

1. Preheat the oven to 180°C/350°F/Gas mark 5.
2. Grease and base line a 19cm x 28cm (7 1/2 x 11 in) tin.
3. Sift the flour, spices and bicarbonate of soda into a bowl and stir in the molasses sugar.
4. Gently melt the Golden Syrup and Coconoil together then take off the heat.
5. Beat the eggs and milk together then pour this mixture and the Golden Syrup mixture into the dry ingredients and mix well.
6. Pour into the prepared tin and bake in the oven for 35 minutes, until cooked and springy to the touch.
7. Turn out of the tin and place on a cooling rack on top of tray.
8. Put the lemon juice and stem ginger syrup into a small bowl and mix together.
9. Sift the golden icing sugar into the bowl and mix well.
10. Add the diced stem ginger then spoon the mixture over the tray bake – the tray will catch the drips.
11. Cut into squares to serve.

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Recipe and photograph courtesy of Joy Skipper

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