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350 ml (12 fl oz) stout
600 g (1 lb 5 oz) unsalted butter
200 g (6 oz) Billington’s Golden Caster Sugar
75 g (3 oz) Billington’s Dark Muscovado Sugar
2 tbsp of syrup from a jar of stem ginger
450 g (1 lb) SR flour, sieved
3 tsp ground ginger
3 balls of stem ginger, chopped
2 tsp bicarbonate of soda
Splash of milk
300 g (11 oz) Billington’s Golden Icing Sugar
Preheat oven to 170 C, 325 F or gas mark 3. Grease a 20 cm (8 in) round deep cake tin, dust lightly with flour and line base with baking paper.
Heat stout, 400 g (14 oz) of butter, caster and muscovado sugars and ginger syrup in a large pan until melted. Stir in flour, ground ginger and two thirds of stem ginger. Blend bicarbonate of soda with just enough milk to make a runny paste and add this to pan and beat well. Pour mix into tin and bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Stand in tin for 5 minutes before turning onto a wire rack to cool completely. Remove baking paper.
For icing, beat remaining butter with icing sugar until soft. Spoon over cake, spreading roughly. Top with remaining stem ginger.
(Serves 8-10)
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