Makes 12 slices; Prep: 15 mins; Cook: 30-35 mins; Cals per slice: 233
Ingredients:
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
Method:
- Preheat the oven to 180oC/350oF/Gas 4. Grease a 27 x 17.5cm (10 3/4 x 7 in) rectangular cake tin.
- 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.
- 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.
- 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.
- Pour into the prepared tin and bake for about 25-30 mins until firm to the touch.
- 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.
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