1970s ginger cake – the newer, stickier, betterer…er version
So ginger cake, then. Regular, eagle-eyed viewers amongst you will remember that I found my original, childishly scrawled version of this little beauty tucked inside one of my Ma’s old cookery books a while back and recreated it with some success. Since then, though, I’ve been feverishly working on it after being stung by a comment of Hubby’s that it wasn’t ‘sticky enough’. Several hundred attempts later, then, plus a quick lull where we were all bloody sick of the stuff - I was even taking them round to Mrs Lovely’s house and it’s unheard of for anything baked to leave the house normally – and here’s my new, extra sticky version:
75g butter
75g brown sugar
1/4 pint of milk
2 teaspoons ground ginger (make sure it’s in-date though – ginger tends to fester, unused in the cupboard and tastes like ground cardboard)
2 tablespoons treacle
1 tablespoon golden syrup
1/2 tsp bicarbonate of soda
225g self raising flour (sifted)
So preheat your oven to 180/gas 4, then butter a small loaf tin or use a non-stick one, and set it aside. Measure out the butter, sugar, milk, ginger, treacle and golden syrup and melt them all together over a low heat in a saucepan.
When it’s all melted together, turn off the heat and stir in the bicarbonate of soda. Stir it while it goes all weird and fizzy, then add in the flour, continuing to go ‘ooh’ and ‘aah’ as it bubbles and burbles. Carry on mixing it until it’s magically transforms into a lovely smooth batter.
Bung it in the loaf tin, cover loosely with foil to avoid crustiness (we’re after sticky here, people) and bake for about 45 minutes. Tip out onto a wire tray to cool, or, in my case, marvel at the fact that Mr Lovely seems to be able to smell it from his house which is at least five minutes’ walk away and turns up just as it comes out of the oven, slice and serve with hot tea and lots of chat with good friends.
Weirdly, this is an excellent standby recipe, as it’s one of few cakes that don’t need any eggs (I’m always running out of eggs – yup, even now I’ve got chickens). Just thought I’d mention it.
Got a cool new cookbook BTW.
Hmmm… wonder if they have my posh blessing frock in XXHeffalump?
In my transition into being a domestic goddess, I’m going to have to go through all your recipes, print them out and try ‘em all.
Well, how else am I going to get through the long lonely nights in my new flat?!
TM: Ah sorry about that – I’ll have a piece for you. I’m all heart, me.
TC: Ooh, what ye got? Actually, we need to confer re rabbits. Things are not progressing well…
Baino: Oh it’s the same here. And I’ve just been all the way to the shop and forgot to buy them too!
Jen: Ah, you spotted my cunning plan for extra stickiness – works a treat!
Nutty: Whilst I admire the sentiment, I think you’ll probably be out having far too much fun! But make this one and keep it wrapped in foil – it gets stickier and is handy in case you have any ‘gentlemen callers’. LOL.
Jen – do you not think EM’s trying to fatten you all up so she looks extra gorgeous at the blessing??!!!!
Rach: Indeedy doody. I’ve got a chocolatey version as well – must post that at some stage x
Jenn: Trouble is, I’m fattening myself up as well – going to post about it soon but since I started ‘watching my weight’ I’ve put weight on!!!
Hails: Nope, I buttered mine too – great minds think alike
)
Ali: I’ll make you one to take home in Sept! That’ll fox customs…
Nats: Ooh that sounds yumbly. Funnily enough I’m after some bottled stem ginger for a Fay Ripley recipe for sticky ginger chicken – don’t seem to be able to get it round here…
Growup: I’ve just had a look, it looks really good. Might have to treat myself on Amazon – again.
Jay: Oh yes! See, all that time I was searching for an eggless cake for you and it was right here!
Nats: I’ve actually received post addressed like that before! Our postie’s well used to the silly post we get by now! I’ll have a looksy in SuperValu today, thanks x
Spudness: I’m working on making it even stickier – give me time…
[...] and cooked butternut squash and chickpea curry (not at the same time) and in July I rejigged my 70s ginger cake, made some fabulously soft iced buns and learned not to leave my dog in the house [...]
Have tweaked the recipe as she always put sultanas and loads of ginger in it. Marg works just as well as butter.
Tastes Brilliany! Thank you! Search over