Ginger Cake

Here is the recipe for the cake I make most often. It's from my mum and is therefore only written down in her handwriting on a piece of lined A4 that sits folded up in the back of my favourite recipe book.

Line a medium sized cake tin and heat an oven to 160 degrees Celsius.

Take 4oz black treacle, 4oz golden syrup, 4oz dark brown sugar and 4oz unsalted butter and put them in saucepan on a gentle heat until they melt and combine. Allow them to cool a little.

Mix 8oz of self-raising flour and 2 teaspoons ground ginger with a teaspoon of mixed spice in a bowl.

Put 4floz milk mixed with a beaten egg in a jug.

Add the sugar and butter to the flour, mixing thoroughly. Finally add the milk and egg carefully. Beat the whole mixture until well integrated. Pour the mixture into the tin and cook for 30 minutes or so. I start checking after 25 minutes in case my oven is over eager. That's it.

It's a lovely moist cake that's very hassle free to bake. It also makes your house smell amazing.