As soon as I made the batter I thought ‘this is far too runny to support the sultanas during baking’ and I was right. The sultanas sank – even dusting them in flour couldn’t save them. Personally, I didn’t care; my logic is that sunken sultanas are better than no sultanas but I think next time I might hold the sultanas back till the end and scatter them over the batter hoping that the sponge will start to firm before they can reach the bottom.
I served this as a cake with a cup of tea, but it would also be heaven warm with custard for dessert. It’s a joyously sticky cake – best eaten with a fork! At first it’s all about the golden syrup then the ginger burns through and you get that heavenly warming sensation in your mouth – I love ginger!
Chop the stem ginger as finely as you can – I used a mini processor because, as with peel, I find lumps of ginger an unpleasant texture to encounter in a cake. Also, as with my note on the sultanas above, this is a runny batter and won’t support large inclusions.
I must end with a comment regarding the texture of this cake – it’s amazingly light. It has the airy sponginess you only normally get from a steamed sponge pudding. Of course, this means you can eat a much bigger slice.....
2 tablespoons ginger syrup from the stem ginger jar
110g unsalted butter
50g (approx 3 balls) stem ginger – chopped as finely as possible
110g muscovado sugar – I used half light, half dark
250g self raising flour
3 teaspoons ground ginger – I like it hot, use 2 teaspoons if you don’t!
1 teaspoon bicarbonate of soda
250ml milk – I used full fat (normally I use semi-skimmed, but I had some full fat to use up)