Sticky Ginger Cake

(From: BBC Good Food)

For the cake

200g butter, plus extra for greasing 175g molasses or dark brown sugar 3 tbsp black treacle
150ml milk

2 large eggs, beaten

4 pieces of stem ginger in syrup, drained and chopped, plus one extra for decoration (sliced into approx. 3cm slivers)

300g self raising flour
1tbsp ground ginger, plus extra for decoration

For the icing

300g icing sugar – preferably “golden”
5 tbsp ginger syrup from the jar
140g unsalted butter
2 tsp lemon juice (or 3 tsp, to taste)
Heat the oven to 160c (fan 140). Butter and line the base of a 23cm/9 inch loose-bottomed cake tin.

Melt the butter, treacle and sugar carefully in the microwave oven on low, or very gently in a saucepan. Cool a little then stir in the milk. Mix in the beaten egg and chopped ginger thoroughly, then add the flour and ground ginger. Blend in well.

Spoon the mixture into the cake tin and level the surface. Cook for 40 minutes or so, and check if the cake is risen and set. Cook further for 10 minutes or so until the cake is firm.

Cool the cake in the tin for at least an hour. Once fully cooled, transfer the cake to a flat plate or cake stand.

Skewer the top of the cake all over, and carefully spoon over 3 tbsp of ginger syrup to soak in.

Beat together the butter, icing sugar, 2 tbsp syrup and lemon juice, getting to consistency that is easy to spread with a flat knife over the cake. Decorate with slivers of ginger in the centre of the cake, and a light dusting of ground ginger using a small, fine sieve.