Ingredients
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250g butter, cubed
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180g brown sugar
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375mls (1 1/2 cups) golden syrup
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Melted butter, to grease
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1 egg
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300mls milk
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200g (1 1/3 cups) plain flour
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200g (1 1/3 cups) self-raising flour
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1 teaspoon bicarbonate of soda
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2 teaspoons ground ginger
Method
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1Place the butter, brown sugar and golden syrup in a large saucepan.
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2Stir over medium heat until the butter melts and the sugar dissolves. Remove from the heat, pour into a large heat resistant bowl and set aside to cool.
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3Preheat oven to 180°C. Brush a 20cm square cake pan with the melted butter to lightly grease.
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4Place the egg and milk in a small bowl and whisk to combine.
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5Sift together the plain flour, self-raising flour and bicarbonate of soda.
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6Use a wooden spoon to mix the dry ingredients into the cooled butter mixture alternatively with the egg mixture, in 2 separate batches each, until well combined.
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7Pour the mixture into the greased cake pan and smooth the top with the back of a spoon.
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8Bake in preheated oven for 1 hour 10 minutes, covering with foil after 40 minutes, or until a skewer inserted into the centre comes out clean.
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9Stand in pan for 20 minutes before turning onto a wire rack.
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10Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.
Source: taste.com.au
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