Bake our sticky ginger cake in a bundt tin for the wow issue. Spiced with stem ginger and adorned with white chocolate icing, it's an actual crowd pleaser

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:45 minutes
  • plus cooling
• Straightforward
• Serves 10-12

• Freezable

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Substances

• 220g unsalted butter, softened
• 365g self-raising flour
• 200g muscovado sugar
• 50g black treacle
• 150g golden syrup
• 2 giant eggs, calmly overwhelmed
• 300ml milk
• 2 balls stem ginger in syrup, finely chopped, plus 50ml of the syrup
• 1 tsp tremendous sea salt
• 3 tsp floor ginger
• ½ tsp cinnamon
• ½ tsp bicarbonate of soda
• small handful of crystallised ginger items, chopped, to brighten

For the white chocolate icing

• 30ml milk
• 160g icing sugar, sieved
• 150g white chocolate, chopped

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Methodology

• STEP 1

  Warmth the oven to 180C/160C fan/gasoline 4. Soften 1 tbsp butter in a small pan, then stir in ½ tbsp flour to create a moist paste. Brush it over the within of a 9-inch bundt tin. Put the remaining butter, sugar, treacle and golden syrup in a pan set over a medium warmth and stir till every thing has melted collectively. Depart to chill somewhat.

• STEP 2

  Pour the combination into a big bowl and whisk within the eggs and milk. Fold within the stem ginger, remaining flour, salt, floor ginger, cinnamon and bicarb. Tip into the ready tin and bake for 40-45 minutes, or till agency to the contact. Depart to chill for 10 minutes within the tin, then end up onto a wire rack to chill utterly.

• STEP 3

  To make the icing, whisk the milk, ginger syrup and icing sugar collectively. Soften the chocolate in a heatproof bowl within the microwave in 1-min bursts. Depart to chill somewhat, then whisk into the milk combination. Spoon the icing over the cake, then beautify with the crystallised ginger items.