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Sticky Ginger Cake


  • 225g Self Raising Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tbsp Ground Ginger
  • 1 tsp Cinnamon
  • 1 tsp Mixed Spice
  • 115g Butter
  • 115g Dark Muscovado Sugar
  • 115g Black Treacle (about 7-8 tbsp)
  • 115g Golden Syrup (about 7-8 tbsp)
  • 250ml Whole Milk
  • 85g Drained Stem Ginger, finely grated
  • 1 Egg


  1. Heat Oven 180C (Fan ovens 160)
  2. Put butter, flour, soda and all spices into a large bowl
  3. Rub into the flour until fine breadcrumbs
  4. Put sugar, treacles, syrup and milk in a saucepan and heat gently until the sugar has dissolved.
  5. Bring up the heat until just below boiling point.
  6. Add stem ginger to the flour mixture, then pour in treacle mixture.
  7. Break in the egg and beat until mixture is all combined,
  8. Place mixture into greased cake tin.
  9. Bake for 50 to 60 minutes.

After cooling can be frozen for up to a month wrapped in greaseproof paper and cling film.
Can also be kept for upto two weeks in an airtight container.

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