Ginger [Almost Sticky Toffee Pudding] Cake
I love ginger in all its forms. As with all ginger cakes, this one is better the day after you've baked it, as its flavours can then develop. This version has dates in it, hence the title I've chosen! So you need: 75g unsalted butter 100g dark muscovado sugar 125g black treacle 125g golden syrup 2 eggs 225g self raising flour 2 teaspoons ground ginger 50g stem ginger, finely chopped 75g dates pitted and finely chopped For the icing: 100g icing sugar 1 tbspn stem ginger syrup (from the jar of stem ginger) Preheat the oven to 180C/gas 4 Line a 900g loaf tin with baking parchment or a liner Put the butter, sugar, treacle and syrup in a pan and melt together over a gentle heat. Cool for about 5 mins before beating in the eggs. Fold in the flour and the ground ginger, then stir in the dates and chopped ginger. Spoon into the tin and bake for about 50 mins. Cool in the tin for 10 mins then turn out onto a wire rack. Icing : Mix the icing sugar with the syrup, addi