Serves: 10, Calories: 219
Ingredients:
- 170g golden syrup. 527
- 75g unsalted butter. 563
- 75g golden caster sugar. 300
- 150ml milk. 74
- 2 eggs, beaten. 150
- 170g plain flour. 581
- 1.½ tsp baking powder
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp bicarb of soda
- ¼ tsp salt
Method:
- In stew pot; Boil 1.½" water with large metal cookie cutter (trivet) placed in base.
- Grease and line 7" solid bottom cake tin.
- In medium saucepan; Warm butter, sugar and syrups, stir until smooth. Cool a little.
- In large mixing bowl; Sift flour, baking powder, salt, and spices. Stir in syrup mix thoroughly. Mix in eggs.
- In small saucepan; Warm milk gently, stir constantly. Add bicarb and let foam. Stir well into cake mixture.
- Pour into tin. Cover and seal with foil.
- Place into stew pot, cover with lid, steam over medium heat for 75-80 mins. Top-up water halfway so pot doesn’t boil dry.
- Remove from pot and leave to cool completely before turning out, onto plate.
Calories = 2195
- 2195 / 10 = 2195