Ingredientes:
180g (6oz) plain flour
½ tsp. bicarbonate of soda
½ tsp. ground cinnamon
½ tsp. baking powder
2 tsps. ground ginger
pinch of salt
60g (2oz) crystallised ginger (optional)
2 tblsp MCT Oil
60g (2oz) golden syrup
60g (2oz) treacle
60g (2oz) demerara sugar
6 tblsp liquid skimmed milk
1 egg white
Glace icing and crystallised ginger to decorate
Servers: 12, best eaten within 2-3 days
Oven temperature: 180°C (350°F) or gas mark 4
Method:
Line a 15cm (6") square tin with greaseproof paper
Sift together the flour, bicarbonate of soda, cinnamon, baking powder, ginger and salt
Add the chopped ginger
Heat oil, syrup, treacle and sugar together gently. Stir in the skimmed milk and add mixture to dry ingredients
Fold in the stiffly beaten egg white and pour into prepared tin
Bake for 45 – 50 minutes
Cool on wire tray and keep in air tight tin for one day before eating
Ice with glace icing and decorate with sliced crystallised ginger before serving
