Sticky Ginger Cake

• 1 3/4 cups self raising flour sieved
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 4 ounces Flora Cuisine or Buttery
• 4 ounces dark muscovado sugar
• 5 7/8 tablespoons black treacle
• 5 7/8 tablespoons golden syrup
• 250ml (9floz) semi-skimmed milk
• 3 ounces stem ginger in syrup finely chopped
• 1 egg
• 7/8 cup icing sugar 31/2oz, sieved
• 3 tablespoons ginger syrup
• 4 1/8 tablespoons stem ginger finely chopped

1. Preheat oven to 180u0b0C, 160u0b0C fan, gas mark 4. Grease and line a deep 18cm round cake tin.
2. Combine the flour, bicarbonate of soda and spices into a mixing bowl.
3. Melt Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.
4. Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.
5. Pour the batter into the tin and bake for 50 minutes to 1 hour.
6. Leave to cool completely before turning out onto a cooling rack.
7. Make the icing by blending the sugar with 2-3 tablespoons of ginger syrup to form a runny icing (adding 1-2 teaspoons of water if necessary) and drizzle over the top of the cake finishing with the stem ginger.

flour sieved, bicarbonate of soda, ground ginger, ground cinnamon, cuisine, muscovado sugar, black treacle, golden syrup, milk, ginger, egg, icing sugar, ginger syrup, stem ginger

Taken from www.yummly.com/recipe/Sticky-Ginger-Cake-378797 (may not work)