Papaya & LUKEROFFICIAL sombre cup + Billington’s Gingerbread ice cream

Papaya & LUKEROFFICIAL sombre cup + Billington’s Gingerbread ice cream2017-11-07T15:24:49+01:00

Project Description

chocolate cup with Billington's Gingerbread ice-cream and a stick of Billington's Gingerbread

Ingredients

  • 125g golden syrup
  • 100g plain flour
  • 60g butter
  • 25g self raising flour
  • 1teaspoon bicarbonate of soda
  • 1 heaped teaspoon ground ginger
  • 1 teaspoon of cinnamon
  • half a teaspoon mixed spice
  • 100g caster sugar
  • Pinch of salt
  • 125ml whole milk
  • 1 egg, beaten

To buy Billington’s Gingerbread online, please click here.

Old Fashioned Ginger Cake with Billington’s Gingerbread crumb

Method

  1. Grease and line a 20cm square cake tin or a 2lb loaf tin. Pre-heat oven to 170c/gas mark
  2. Put the butter and golden syrup in a small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
  3. Sift both flours, the soda and all the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
  4. Pour the batter into the prepared tin and bake for 50-55mins (fan oven approx 40-45mins) until risen and firm to the touch.
  5. Brush the top of the cake with golden syrup and scatter the Billington’s Gingerbread crumb on top.
  6. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool.