Ingredients
220g unsalted butter, softened
365g self-raising flour
200g muscovado sugar
50g black treacle
150g golden syrup
2 large eggs, lightly beaten
300ml milk
2 balls stem ginger in syrup, finely chopped, plus 50ml of the syrup
1 tsp fine sea salt
3 tsp ground ginger
½ tsp cinnamon
½ tsp bicarbonate of soda
a small handful of crystallized ginger pieces, chopped, to decorate
For the white chocolate icing
30ml milk
160g icing sugar, sieved
150g white chocolate, chopped
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Method
STEP 1
Heat the kitchen appliance to 180C/160C fan/gas four. soften one tbsp butter in a very little pan, then stir in ½ tbsp flour to make a wet paste. Brush it over the within of a 9-inch bundt tin. place the remaining butter, sugar, treacle, and syrup in a very pan set over medium heat and stir till everything has melted along. Leave to cool down a touch.
STEP 2
Pour the mixture into an oversized bowl and whisk into the eggs and milk. Fold within the Canton ginger, remaining flour, salt, ground ginger, cinnamon, and bicarb. Tip into the ready tin and bake for 40-45 minutes, or till firm to the bit. Leave to cool down for ten minutes within the tin, then end up onto a wire rack to cool down fully.
STEP 3
To make the icing, whisk the milk, ginger syrup, and powdered sugar along. soften the chocolate in a very heatproof bowl within the microwave in 1-min bursts. Leave to cool down a touch, then whisk into the milk mixture. Spoon the icing over the cake, then beautify with the crystallized ginger items.
