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Saturday, November 5, 2011

Iced Ginger Ring.

Was in need of some comforting food and really taste as well this afternoon. So I made this and boy! did it hit the spot. Ginger is so good for the tummy and the digestive system. Now I should have used all golden syrup but I didn't have enough, so used some treacle, which gave it that lovely dark colour.

Prep time 20 minutes... Cooking time 35 minutes.

Ingredients..
340 g Self Raising Flour.
1 tablesp. Bicarb of Soda.
1 tablesp. Ground Ginger.
1 tablesp. Ground Cinnamon.
170 g Sugar (I used white)
170 g Butter.
110 g Golden Syrup.
110 g Treacle.
2 Eggs.
230 mls Milk.
120 g Glazed Ginger (chopped)

Method...
Melt butter, sugar and golden syrup in a saucepan, stirring the whole time.
Set aside to cool.
When cooled, add the rest of the ingredients, leaving the chopped ginger to last.
Mix well. I used a wooden spoon.
Grease a ring tin (or loaf tin) and bake in the oven at 180c (less for fan-forced) for 35 minutes.
Allow to cool and ice with a runny icing.

I dare you to stop at one slice. Enjoy.

4 comments:

Brownieville Girl said...

Sally - that looks delicious. I love the contrast between the dark sponge (great idea to use treacle) and the white icing.

Jacqui said...

Nice to see you back. Gingerbread looks scrummy.

Sally said...

Thank you B.G. and Jacqui.

Good to be back as well.

George@CulinaryTravels said...

I made this the other day Sal, it's so yummy.