Molasses ginger squares
Remove from the oven, run a knife around the edge of the cake and drizzle over the syrup using the back of a spoon to evenly coat the surface
MAKES 9 SQUARES
150ml light beer (pale ale or lager)
175g molasses sugar
1 tsp bicarbonate of soda
unsalted butter for greasing 200g self-raising flour
2 tsp ground ginger
3 large eggs
100g golden caster sugar
125ml groundnut or sunflower oil
2-3 knobs of stem ginger finely sliced, and 3 tbsp ginger syrup
- Place the beer and molasses sugar in a small saucepan and slowly bring to the boil, working out any lumps with the back of a spoon. Remove from the heat, stir in the bicarbonate of soda and set aside to cool for about 30 minutes.
- Preheat the oven to 180C/160C fan/gas 4 and butter a 23cm square brownie tin, 4cm deep. Sift the flour and ginger into a large bowl. Whisk together the eggs, caster sugar and oil in a medium bowl, then slowly add to the flour, stirring.
- Add the beer mixture in two goes, gently mixing it in. Pour the cake mixture into the prepared tin and bake for 30-35 minutes until just firm to the touch (avoid opening the oven door during this time). Remove from the oven, run a knife around the edge of the cake and drizzle over the syrup using the back of a spoon to evenly coat the surface. Decorate with slivers of stem ginger. Cover and set aside to cool. Like other ginger cakes, this gets stickier overnight.