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Sticky Ginger Cake on Rachel Wells Food

Sticky Gingerbread

Packed with spice this easy bake will warm you up this winter

Course Dessert
Servings 10
Author Rachel Wells


  • 25 g Whitworth's Crystallised Ginger finely chopped
  • 70 g Prunes pureed in a food processor, or finely chopped
  • 150 g golden syrup
  • 50 g black treacle
  • 110 g dark brown soft sugar
  • 150 g unsalted butter
  • 8 g ground ginger
  • 2 g mixed spice
  • 2 medium eggs
  • 2 tbsp semi-skimmed milk
  • 120 g self raising flour


  1. Pre-heat your oven to 160C/140C fan/Gas Mark 3. Lightly grease and line an 18cm round cake tin, spring release is best.

  2. Finely chop the crystallised ginger and leave to one side.

  3. Blitz the prunes in a blender, or finely chop, and add to a large pan, along with the golden syrup, black treacle and brown sugar. Melt these gently stirring together.

  4. When all these ingredients are melted together, add teh ground ginger, mixed spice and chopped crystallised ginger and stir well.

  5. Mix together the eggs and milk a bowl, and then stir this into the ginger batter.

  6. Carefully and thoroughly fold in the flour.

  7. Pour this mixture into the greased lined tin and bake for approximately 50 minutes.

  8. It should be gloriously moist and sticky with a ginger kick, but use a skewer or cake tester to check it is cooked in the middle - it should come out clean with no raw mixture!