Makes 12 slices; Prep: 15 mins; Cook: 30-35 mins; Cals per slice: 233
100g (4oz) butter; 175g (6oz) soft, light brown sugar; 100g (4oz) black treacle; 50g (2oz) golden syrup; 5cm (2in) piece root ginger, peeled and finely grated; 15ml (1 tbsp) instant coffee granules; 225g (8oz) plain flour; 5ml (1 tsp) bicarbonate of soda; 5ml (1tsp) ground cinnamon; pinch of freshly ground black pepper; 2 eggs, beaten; whipped cream, to serve
1. Preheat the oven to 180oC/350oF/Gas 4. Grease a 27 x 17.5cm (10 3/4 x 7 in) rectangular cake tin.
2. Melt the butter, sugar, treacle, syrup and ginger together in a small saucepan, stirring until the sugar has dissolved. Remove from the heat and leave to cool slightly.
3. Meanwhile, dissolve the coffee granules in 90ml (4 fl oz) water, then sift the flour, bicarbonate of soda and ground cinnamon into a large mixing bowl.
4. Add a little freshly ground black pepper, make a well in the centre, then pour in the butter mixture, eggs and coffee. Beat well with a balloon whisk until smooth and slightly thick.
5. Pour into the prepared tin and bake for about 25-30 mins until firm to the touch.
6. Remove from the oven and leave to cool in the tin for 10 mins. Turn out onto a wire rack and leave to cool. Cut into bars and serve warm or cold with freshly whipped cream. This pudding is also delicious served hot with custard.
Tip: If you haven’t got any fresh root ginger use 10ml (2 tsp) ground ginger instead. Real ginger lovers could also try adding chopped root ginger in syrup to the mixture too.