Around 7 years ago I was invited to an open evening locally in the village of Higham Ferries. The venue was a quaint and very beautiful shop called ‘The Cranberry House’. A shop full of everything pretty and generally the kind of store I would spend to much money in. I would visit annually with my aunt Tina over the festive period normally. We would in essence shop till we dropped with the help of an aromatic mulled wine and mince pie or two. This particular evening however the owners of the shop had a tray of sticky gingerbread cake on the side of the counter. The look alone had me on my knees but the aroma was simply delicious.

I was beckoned to approach the counter with a ‘Please feel free to try some, it’s very sticky’. Not to be rude I cantered over and indulged as any food loving woman would. No sooner had I eaten my first piece, I immediately went over to commend her on the most fantastically delicious cake. My cheeky ways got the better of me and I smuggled another piece into a festive napkin and scampered off.

I walked around the shop with my aunt and we chatted and shopped for a couple of hours, I purchased lots of lovely gifts along with far too many scented cinnamon candles. At the point my basket weighed more than I did so we went to the cash till to pay for our goods and I asked if she would be so kind as to share the recipe with me? To her delight (sorry I don’t know her name, so let’s name her Grace) Grace said absolutely. She had pre-printed out the recipe in case anyone loved it so much they asked for the recipe, and do you know what; thank goodness I did because this is without fail made weekly in my busy kitchen. Served warm with custard, cream, ice-cream or just sliced and eaten when my children aren’t looking. Just scrumptious!! So as the recipe is not mine and was shared with me I feel that I have had the secret benefit for long enough. It’s good to share!

So with that in mind and with the aromatic waft from my kitchen as I tap away, I share with you the recipe. Please take care of it and add it to your family collection.

With love from Grace and Carmela x

 

Homemade sticky gingerbread cake

75g butter

75g golden caster sugar

75g treacle

150g golden syrup

225g self-raising flour

2 large eggs – made up to 10 floz with milk

1tsp ground nutmeg

2tsp ground cinnamon

2tsp ground ginger

  1. Butter and line a 10 x 8” tin. Pre-heat the oven to 180C.
  2. Melt the first four ingredients in a small saucepan over a low heat. Stir well. Once melted, remove from the heat and set aside to cool.
  3. Sift the flour and spices into a large bowl. Add the cooled ingredients and egg/milk mixture. Stir well until smooth.
  4. Pour the mixture into the prepared tin and bake for approx. 25- 30mins.
  5. Once cooked, slice and enjoy with a warm cup of tea.