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Makes 12
Prep: 15 minutes
Cooking time : 30 minutes
150g/5oz Tate & Lyle Fairtrade Dark Brown Soft Sugar
110g/4oz Lyle’s Golden Syrup
75g/3oz Lyle’s Black Treacle
175g/6oz unsalted butter
225g/8oz plain flour
½ tsp bicarbonate of soda
1 tbsp ground ginger
½ tsp ground cinnamon
2 eggs, beaten
150m/¼pint milk
Icing:
Juice of one lemon
175g/6oz Tate & Lyle Fairtrade Icing sugar |
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Instructions Heat the oven to 180C/350F/gas mark 4. Place paper cases in a 12 hole muffin tin.
Place the dark brown sugar in a saucepan with the syrup, treacle and butter, place over a medium heat and stir until the butter has melted.
Sift the flour into a bowl with the bicarbonate of soda and the spices, add the eggs, milk and melted ingredients. Quickly mix together then spoon into the cases, this is easier if the mixture is poured into a jug and then poured into the cases
Bake for 30 minutes remove from the oven and cool for 5 minutes before lifting the cakes onto a wire rack to cool completely.
For the icing, sift the icing sugar into a bowl, add enough lemon juice to mix to a thick consistency, spoon onto the cakes then leave to set. |
