225g SR flour
3 - 4 tsp ground ginger
1 tsp bicarb of soda
1 egg - beaten
115g golden syrup
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.
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!