Sticky Triple-Ginger Cake

With three types of ginger – ground, fresh and stem – this cake is sticky, spiced and contains just the right amount of sweetness from the treacle.

The best part is that this cake tastes even better with time. Try a slice on day three, if you can get it to last that long! It’s just incredible with an afternoon cuppa, or later in the evening with a big jug of custard or even a wedge of mature Cheddar cheese.

Makes 8-10 slices (23-cm (9-in) cake)

Takes 35 minutes, plus 1 hour baking time

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125 ml (4. fl oz/1/2 cup) vegetable, light olive or rapeseed oil, plus 1 tablespoon for greasing

225 g (8 oz/1. cups) soft dark brown sugar

85 g (3 oz) black treacle (blackstrap molasses)

150 g (5 oz) golden syrup

1. tablespoons ground ginger

1/4 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon garam masala

20 g (3/4 oz) fresh ginger

3 pieces of preserved stem ginger in syrup

1 egg

300 g (10. oz/2. cups) self-raising flour

1/2 teaspoon baking powder

350 ml (12 fl oz/1. cups) milk (ideally whole/full-fat)

Custard to serve

First, preheat the oven to 160ÅãC fan (350ÅãF/gas 4). Using a pastry brush or a piece of kitchen paper, lightly grease a 23-cm (9-in) springform cake tin (pan), then line the base and sides with baking paper.

Next, gently heat the oil, sugar, black treacle, golden syrup and spices in a large saucepan over a low heat. Stir occasionally with a wooden spoon until all the sugar has dissolved, then remove from the heat once smooth and set aside to cool. (You may suspect that I’ve confused the quantities of oil and syrup, but I promise you they’re right and will mix together.)

While the oil mixture is cooling, finely grate in the fresh ginger (there’s no need to peel it) into the pan, finely chop the stem ginger and add that, too, then stir to combine. By this point, the mixture should be cool enough for you to comfortably dip your finger in. If not, leave it to cool for a few more minutes.

Crack in the egg and then stir to combine (as you’ve allowed the mixture to cool, it won’t scramble). Stir in one-quarter of the flour, along with the baking powder. Continue to stir in the remaining flour and then mix thoroughly until smooth. Stir in one direction only in order to prevent any lumps forming by a change in direction.

Next, splash in one-quarter of the milk to loosen the batter. Stir in the remaining milk until combined – it might look too thin, or like it’s not coming together, but keep stirring until smooth. Scrape the batter into the lined tin and bake in the preheated oven for 1 hour, or until firm to the touch. Remove the tin from the oven and leave the cake to cool slightly. Slice the cake into portions and enjoy warm with custard. It can also be eaten cold when allowed to cool in the tin.

This ginger cake keeps well in an airtight container for up to 5 days. In fact, it tastes even better after a couple of days and is incredible eaten with strong cheeses, such as a mature Cheddar.

Find this recipe and other delicious pudding recipes in my Lazy Baking cookbook - signed copies available!